This recipe was pulled from Texas Monthly. Freedmen’s BBQ is in Austin, TX and was chosen by Texas Monthly as one of the top 50 BBQ joints in Texas.
By
Sailim
Name comes from Cherie Reese who made me fall in love with them. Sum success tips… Have your ingredients ready: Once the chocolate mixture comes off the stove, the remaining ingredients must be stirred in right away. It’s helpful to have all your ingredients on stand-by. Follow the recipe: Sounds like a silly success tip, but it’s […]
By
Sailim
It’s a confection with a history as rich as its flavor. The praline’s origins may date back as far as the early 17th century. It’s believed the praline was created by Chef Clement Lassagne, who worked for French diplomat César duc de Choiseul, Comte du Plessis-Praslin. While the original French praline recipe used almonds, that nut wasn’t […]
By
Sailim
This is a softer, kind of flaky version of peanut brittle – it isn’t brittle. 🙂 Created at or by the Davenport Hotel, Spokane, WA, it is a real treat!
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Sailim
When you asked Dad for fudge, this is what you got. It is NOT soft or chewy. It is hard and crumbly. But not too hard. Instead of cooking to hard ball stage, cook to soft and use in brownies! Yum!
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Sailim
Amish white bread is an easy, tender sandwich loaf that slices easily without crumbling. Its velvety texture and sweet flavor make it a hit with the kids. This recipe makes 2 loaves and freezes well for up to 6 months
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Sailim
The dough for the pan pizza from pizza hut is made fresh in each store every day, and when the day’s over any leftovers are tossed out. The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises […]
By
Sailim
Candied Pecans are a great topping for salads, main dishes, and desserts! They are also good eaten by the handful and make a great gift during the holiday months!
By
Sailim
