This is not an exact recipe, but it is a great starting point.
Brisket, Smoked
Chocolate Chip, Peanut Butter Cookies
Playing with our favorite cookie recipe. Changed ingredients slightly and then made them giant size.
“Yellowies” (ie Lemon Brownies)
This dessert is hard to describe, sort of lemon cake, sort of brownie texture. It is a nice change from what we usually make.
Cookie Dough (with baked flour)
Chocolate peanut butter, Oatmeal cookie and White chocolate pecan cookie dough. These were good, but plain chocolate chip was a favorite.
These doughs also freeze well and are very good added to ice cream.
Buttermilk Rusk (Muesli)
Attempting to replicate our favorite South African Rusk.
Panic Butter Almond Cookies (GF, DF)
Adrian and two friends came home for Christmas break. They really wanted to cook, but needed to keep the recipe gluten free and dairy free. Over spring break, they perfected this recipe.
Pecan Pie (without corn syrup)
Dad’s Tiramisu
Working hard to perfect our recipe for a favorite dessert.
Pumpkin bread
This is a sweet bread similar to the recipe we made in cans years ago. While I would not recommend baking this in cans, if you can find a round bread baking tin, fill it a little more than half full and place on center rack to bake.
We reduced the sugar from the original recipe, but reduce it further if desired. Toasted with a little butter is our favorite way to eat it.
Chocolate Chip Pumpkin Cookie
These are very good with just the chocolate chips, they are even better with ginger, craisins and pecans!