1 c Butter, softened -chocolate, melted and 1 1/2 c Sugar -cooled 4 ea Eggs ...

Nonstick cooking spray 1 ea Egg 1 3/4 c Unsifted all-purpose flour 1 t Vanilla 1 T Ground cinnamon ...

1 pk Active dry yeast 1 2/3 c All-purpose flour 1 1/2 c All-purpose flour 1 t Ground cinnamon 1 1/2 c ...

1/4 c Flour, all-purpose 1/2 c Brown sugar, packed 1 T Baking powder 4 ea Eggs 2 1/2 t Ground ginger ...

1 ea Pk Cherry Supreme Deluxe 2 ea Eggs -Cake 1 x Few drops red food coloring 1/2 c ...

1 ea Pk Cake mix, your choice 1/2 t Flavoring extract 2 ea Eggs 1 c Chopped nuts, raisins, chips ...

1 c Butter 1/4 c Chopped walnuts or pecans 1 c Packed brown sugar 1/3 c Creamy peanut butter ...

1 kg Basmati rice 1 Cinammon stick 90 g Ghee 4 c Hot water 2 T Oil ...

ARCHAEOLOGIST LEARNS TO BE A BRONZE AGE GOURMET London--Stinging nettles aren't everyone's cup of tea, but archaeologist Mike Corbishley ...

Put young nettle tops into boiling water and boil until tender. Sorrel, dandelion, spinach, sow thistle, watercress and lady's smock all may ...