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I am looking for a recipe for a Pumpkin Dip Mix. There are many on-line that use canned pumpkin, but that’s not what I want. I want to use the pulverized dehydrated pumpkin I put up last fall, and make packages to give as gifts. The gist of it is you take the mix, then mix with creamed cheese (and perhaps sour cream), then serve with ginger snaps. Anyone have a recipe like this before I try to create my own? Thanks!
I’m looking for an old fashioned apple dumpling recipe. Will be using Suzanne’s pie crust recipe. Thank you to anyone who can assist.
I am in a pinch and have baking soda and also baking powder. The recipe that I am making calls for 1/2 teaspoon Cream of Tartar and 3/4 teaspoon Baking Soda. Can I use something else other than the cream of Tartar? I am “trying” to make the Angle Biscuits. Thanks!
I am looking for a recipe I have misplaced to make a Payday kind of candy. (Not the kind that is nuts and candy in a bowl.) I always used to make it when the Easter candies are available. The recipe called to a soft stage, not completly, the candy corn, I think then is added some mik, I remember maybe either whole milk or canned, just a bit, and then stir in nuts, I used cashews and then dropped the candies onto wax paper and shaped them into egg shapes, or left them as dropped. The candy is fabulous.
There are no caramels, marshmallows or other ingredients. The recipe was given to me many years ago and I think it was put together by the lady that gave it to me. If anyone has such a tried and true recipe, would you please let us know and post it on Farm Bell.
on Suzanne’s blog about “Fried Stuffed Squash Blossoms & Zucchini Fritters”, Comment #12 mentioned crumb top gingerbread. Is that recipe somewhere here? Haven’t been able to find it.
I am not sure if this should be submitted under recipe requests or in a forum, but since it is “food” related – I am submitting it here. My grandmother used to dry half runner green beans in a feed sack in her pantry. My family called them “Shuck” Beans, and it only took a handful to create a pot of beans and I remember they had a distinctive almost smoky kind of flavor. I am wondering if anyone has ever heard of this before – she hailed from Berea, KY – so not sure if it’s a regional thing. If so – let me know what you remember, and how they are prepared. Thanks – Kathleen
I would love to make homemade candy Easter Eggs this year. I have several molds but no recipes! I’m looking for the recipes for peanut butter, coconut, maple nut and cherry nut fillings. Any tips on making them would be appreciated too!
I’m looking for a tried and true recipe for Alfredo sauce before I go to the “foodie” sites.
Thanks so much.
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