This recipe comes from Jan Mahlman of Folsom who says she found it in Luby’s Cafeteria Cookbook. The recipe doesn’t call for macadamia nuts, but Mahlman suggests adding them to the filling in place of part of the coconut.
Note: Thoroughly drain the pineapple in a wire strainer before measuring.
1/3 cup butter [...]
Prep time: 20 minutes Cook time: 15 minutes Makes about 2 dozen, depending on size of cutter
This recipe comes from Jeanine Counselman of Orangevale who says it comes from a 1980s-era cookbook titled “Calling All Cooks.”
2 cups sugar 1 cup shortening (half butter and half Crisco) 2 eggs 3 to 5 [...]
Submitted by Paula Clement, Gold River.
Why this recipe is special:
My husband’s mother, Dorothy, was an Air Force wife during the ’50s and ’60s. Every time (they) got orders they moved: Texas, New York, California, France, Germany and England. Dorothy’s mother, Grandma Zehme, always sent, as a Christmas gift, this date nut bread to [...]
Prep time: 20 minutes Cook time: 45 minutes Serves 12
For the crust
1 box yellow cake mix 1/2 cup melted butter 1 egg
For the filling
One 16-ounce can pumpkin 5 ounces canned evaporated milk 2 eggs 1/2 cup brown sugar 2 -1/2 teaspoons pumpkin pie spice
For the topping
1 cup reserved [...]
Prep time: 10 minutes Cook time: 25 minutes Serves 4
Susan Fox of Granite Bay shares this recipe that matches Aubuchon’s request.
Quinoa (KEEN-wah) is a quick-cooking whole grain that you can find where rice and pasta are stocked in your supermarket. This is a vegan dish when using vegetable broth. You can add canned [...]
Prep time: 30 minutes Cook time: 30 minutes Makes 12 pieces
Marsha Swan of Grass Valley shares this recipe that comes from one of Todd Wilbur’s “10 Top Secret Recipes” cookbooks. He says that half of the secret to making this chicken is using a pressure cooker, which results in a moist and juicy chicken.