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daiseymae

@daiseymae

active 5 years, 1 month ago



  • alright, you’ve convinced this skeptic to at least try this soup. I love soups, could make a lifetime of eating nothing but soups. and I’m always on the look-out for recipes I haven’t tried, or that seem like […]

  • oh my word. if only you knew how many hours I’ve spent surfing the web looking for a recipe for this. Hallelujah! thank you thank you thank you. I love this dessert. It’s always served at apple orchards in […]

  • I love knowing about this. thanks for edifying me. my rose bush is about to bloom – profusely- and I’m on this.

  • wow, scrolling through the comments I’ve noticed some really yummy sounding recipes. I submitted Black Eyed Pea Dip as daiseymae. It’s a delicious dip, for the most part pretty healthful as you can use low-fat sour cream, and you could cut back on some of the grated cheddar too. I’ve been making it to eat […]

  • Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.
    Add all other ingredients, stirring to combine.
    Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
    Serve with tortilla chips!

  • Suzanne, I want you and MMHoney both as neighbors. Thank you both for this most generous and lovely giveaway!

  • I submitted Pumpkin Pie from Homemade Puree. It is the one item on my Thanksgiving Menu that never changes. From the 1950 Better Homes and Gardens cookbook, it is divine. Nothing fancy, but the purity and simplicity of it is what makes it delicious!

  • Thoroughly combine pumpkin, sugar, salt, and spices. Add eggs, milk, and evaporated milk; blend. Pour into unbaked 9-inch pastry shell.

    Bake in hot oven (450) 10 minutes, then in moderate oven (325) about 45 minutes, or until mixture doesn’t adhere to knife. Serve warm or cold, plain or with sweetened, whipped cream.

  • this sounds and looks really good. I have a question for you ~ how much sugar is used? thanks!

  • This looks so good. The most difficult part for me is sliding the pizza from the peel onto the stone. I’ve learned that they can’t be any bigger than 6″ in diameter or else they don’t slide and end up mucking up my oven real bad. Personal pizzas are all I can do, and it […]

  • what a pantry. I love how organized your are. And all of your beautiful jars of canned goodies. A lot of work went into Aisle 1 but it looks delicious, all of it!

  • daiseymae commented on the post, Re-Growing Celery 7 years ago

    this is so clever! why didn’t I think of that? oh, yeah, brainless here. thanks for this wonderful tip. I love this.

  • love this post. we have the exact same stove too.

  • this is an excellent tutorial Suzanne. thank you very much. I submitted a recipe a few weeks back with no photo and I’m making that very recipe right now. Recipes with an accompanying photo are much nicer. Often if there isn’t a photo I move on to the next recipe, which is most likely cheating […]

  • Mix sugar, butter, egg, salt, buttermilk, and vanilla. Sift flour and soda and add to egg mixture. Mix well. Add rhubarb.

    Pour into 9×13 pan and top with 1/2 cup sugar plus 1 t cinnamon.

    Bake in 350 oven for 45 minutes.

  • Hey there! I submitted a recipe for Rhubarb Cake. It is delicious!

  • thank you both so much! I looked and looked and did finally find all of her recipes by scrolling down a ways on the main page and there was a link there under a recipe for her Cheesecake Cookies titled “All of My Recipes”. Took me awhile but I got there!!! Thanks a bunch.

  • I’m looking for Suzanne’s recipe for Grandmother Bread. Does anyone have it? Thanks!!!

  • this is something that I don’t have in my kitchen utensil drawer! thanks Suzanne, this Farm Bell Recipes/Blog is a grand idea!

  • daiseymae became a registered member 7 years, 1 month ago

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