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May Recipes

TAFFY (Moshey)

This is an old time PA Dutch candy recipe.

1 Cup Sugar

1 Cup King Syrup

2 Tbsp. Butter

1 Tbsp. Vinegar

1 tsp. Vanilla

Mix sugar, King Syrup, butter and vinegar in a saucepan. Using a candy thermometer boil to the hard ball stage (248 to 254). Without a candy thermometer, boil until a few drops in cold water become fairly hard. Add vanilla, stir and pour into individual greased patty pans or muffin tins to a depth of 1⁄4 to 1⁄2 inch. Cool. Pop out and wrap in wax paper.

Recipes sent by: Patricia Zimmerman and her 94 year old mother, Rita, Winifred Hartman and assorted readers who wish to remain anonymous.


Celebrate our planet’s natural delights by baking a batch of these sweet snacks filled with a harvest of ingredients from all around the world.

Here’s some background information on the tasty add-ins:

Raisins: California, the only place in the United States that harvests the grapes used to make raisins, is the world’s No. 1 supplier.

Pineapple: Thailand produces approximately 20 percent of the world’s pineapple crop, surpassing the Hawaiian Islands.

Brazil nuts: The complex growing environment this tree crop requires prevents it from being grown on farms. Instead, it’s harvested directly from the rain forests of Brazil, Peru, and other South American countries.

Chocolate: Africa’s Ivory Coast is the largest producer of cocoa beans, the ingredient that gives chocolate its unique, irresistible flavor.

Coconut: The Philippines and Indonesia are the world’s leading producers of copra, or coconut meat.

1 1/2 Cups Bisquick

1 1/2 Cups Instant Oats

1 Cup Packed Brown Sugar

1/2 Cup Softened Butter

1 Egg

1/2 tsp. Cinnamon


Coconut Flakes

Chocolate Chips

Chopped Dried Pineapple


Chopped Brazil Nuts

Heat the oven to 350 degrees. In a large mixing bowl, combine the baking mix, oats, brown sugar, butter, egg, and cinnamon.

Stir the mix with a wooden spoon until you have a crumbly dough. Next, customize your international treats by folding in 1 cup total of the add-ins of your choice.

Press the dough into an ungreased 9 by 13 inch pan and bake for 17 minutes or until the center is set and the bars are slightly brown. Allow them to cool for 10 minutes before cutting. Makes 11⁄2 dozen 2 by 3 inch bars.


Using real dairy products in your recipes enhances flavor and provides the calcium your body needs. You need at least 3 servings of dairy a day. Make a cow happy - Drink Milk. Try this.

3 Cups Cold Milk

8 oz Blueberry Yogurt

1 Cup Blueberries

1 Tbsp. Sugar (opt.)

Blend milk, yogurt, blueberries and sugar in blender. Pour into glasses. Garnish with fresh blueberries, if desired. Serve immediately. Yields 5 cups

Recipe From: Ravyn Bashore
Lebanon Co. Lil’ Dairy Miss


Room temperature milk is better in recipes than cold milk. When heating milk temperature is the key. Milk should be heated gently and slowly. Excessive heat can result in a scorched flavor and/or a film of protein on top of the milk. Avoid these problems by using one or these two methods.

1. Using the stovetop or a double-boiler, heat the milk just to the point where bubbles form around the edge of the pan and steam begins to form. Avoid a film layer by stirring frequently.

2. Simplify the process and speed up preparation by using a microwave. Be sure to stir once or twice while heating to promote even heat distribution and to prevent a film from forming on the top. To heat milk, microwave 1 cup for 40 to 45 seconds* on HIGH (100%). To scald milk for custards, heat 1 cup on HIGH for 2 to 21⁄2 minutes*.

*Times are based on a 700 watt microwave oven. Adjust cooking times to suit your oven.


Soft custards, milk puddings, cake/pie cream & custard fillings.

1.  Refrigerate cold dishes immediately after preparation.

2.  Cool cooked dishes quickly, refrigerate within 2 hours.

3.  Store on refrigerator shelves, the door shelves are not cold enough.

4.  Store in airtight container until serving.

5.  Keep sealed to protect from strong odors.

6.  Return leftovers to the refrigerator promptly after use.

7.  If served in another container do not place unused portion back in the original container.


2 Cups Milk (divided)

3/4 Cup  Raspberries (fresh or frozen)

2 Tbsp. Sugar

Freeze one cup milk in ice cube tray. Place frozen milk cubes in blender with fruit, sugar and remaining cup of milk. Blend for 1 minute. Yield 5 cups 


10  Cups Italian Bread (cubed)

9  Large Eggs

2  Cups of Reduced-fat Milk

12  oz. Dannon All Natural Vanilla Yogurt

2/3  Cup of Maple Syrup

1  Tbsp. Cinnamon

6  oz. Dannon All Natural Vanilla Yogurt (for syrup mixture)

1 Cup of Butter Flavored Maple Syrup (for syrup mixture)

Spray a 9” by 13” baking pan with cooking spray and place bread cubes in pan. Whisk together eggs, milk, yogurt, syrup and cinnamon in a large bowl. Pour mixture over bread and make sure bread is completely coated. Let set for about 15 minutes to absorb liquid. Bake in a 350 degree oven for 40 to 45 minutes, or until set.

To make the yogurt syrup, whisk together yogurt and syrup until smooth and creamy. Top French toast with Dannon vanilla yogurt syrup. Makes 8 Servings.

Created by Christopher, 12, of York, Pa.: First Place Winner in the 2008 Kitch’N Kids with 3-A-Day™ of Dairy Recipe Contest


1/2  Cup Shortening

1 1/2  Cup Brown Sugar

1 Egg

1/2  tsp. Salt

1 tsp. Cinnamon

1/4  tsp. Allspice

1/4  tsp. Cloves

1  tsp. Vanilla

2  Cups  Rhubarb (finely chopped)

2  Cups Plus 2 Tbsp. Flour

1  tsp. Soda 

1  Cup Buttermilk or Soured Milk


1/2  Cup Sugar

1  tsp. Cinnamon

1/2  Cup Chopped nuts

1/2 Cup Coconut

Mix shortening, brown sugar, egg, salt, cinnamon, allspice, cloves, and vanilla well, then add rhubarb and set aside.

In a separate bowl, mix flour and soda.  Alternating, add small amounts of the flour and buttermilk to the rhubarb mixture. Mix well, pour batter into a greased 9 x 13 inch pan.

Combine topping ingredients and sprinkle on batter. Bake in a 350 degrees oven for 40 minutes.


3/4  Cup Hot Fudge Dessert Topping (divided)

1  Honey Graham Pie Crust

1/2  Cup Creamy Peanut Butter

2  Boxes (4 oz.) Vanilla Instant Pudding Mix

1 1/4  Cups Milk

1  Tub (8 oz.) Whipped Cream Topping

Spoon 1⁄2 cup of the fudge topping onto the bottom of the pie crust. Place in freezer for 10 minutes.

Mix peanut butter and milk in a large bowl until well blended. Add dry pudding mix; beat 2 minutes. Gently stir in half of the whipped topping. Gently spoon over the chocolate layer. Top with remaining whipped topping

Refrigerate for 3 hours or until set. Drizzle remaining 1⁄4 cup fudge topping over top of pie just before serving.

Recipe From: Bonnie Deck


The sweetness of honey and the kick of rum go incredibly well with black beans. This is a great, smooth, full-flavored dish.

1 lb. Dried Black Beans (picked over or substitute

5 1/2 cups drained canned Black Beans

1/2 lb. Chorizo Sausage (coarsely diced)

1 Small Spanish Onion (diced fine)

2 Tbsp. Minced Garlic

1 Medium Carrot (peeled and diced fine)

1 Cup Dark Rum

1/4 Cup Honey

Salt And Pepper

3 Cups Chicken Stock or Canned Low-sodium

Chicken Broth

1/4 Cup Cilantro (coarsely chopped)

If using dried beans, place in a large pot with cold water to cover and let stand for 8 hours or overnight. Drain the beans and again add cold water to cover. Bring to a boil over high heat; then reduce the heat to medium and simmer until tender, about 1 hour. Drain and reserve.

Preheat oven to 300 degrees F.

In a sauté pan over medium-high heat, sauté the chorizo until it is brown and the fat is rendered, about 5 minutes. Remove the chorizo from the pan and pour off all but 3 tablespoons of the fat. Add the onion, garlic, and carrot and sauté until the onion is translucent and tender, about 4 minutes.

In a mixing bowl, combine the chorizo mixture with the beans, rum, and honey and season to taste with salt and pepper. Pour the mixture into a casserole or baking dish, add the stock, and cover.

Bake the beans 20 minutes. Check to see if the mixture is dry and add water or stock if needed. Continue baking, covered, another 25 minutes. Uncover and bake an additional 15 minutes. Remove from the oven and fold in the cilantro. Serve immediately. Makes 8 servings.

Recipe from: Bobby Flay’s From My Kitchen to Your Table


1 1/2 Cups Uncooked Pasta (preferable a short, stubby type)

10 Asparagus Spears (cut into 1” pieces )

2⁄3 Cup Peas

1/2 Cup Red Onions, (thinly sliced, cut into 1” pieces)

1/2 Red Bell Pepper (julienned into 1” strips)

2 Tbsp. Red Wine Vinegar

1/2 Tbsp. Balsamic Vinegar

2 Tbsp. Garlic Oil

1 tsp. Dijon Mustard

1/2 tsp. Kosher Salt

1/4 tsp. Freshly Ground Pepper

1 tsp. Dried Basil

1/2 tsp. Dried Marjoram

2 Tbsp.  Fresh Parsley (minced)

**for a special occasion, add 1 Cup Smoked Salmon

Cook the pasta, drain, immerse in cold water, and drain again.

Steam the asparagus until it turns a brighter shade of green and is tender but not soft. Cook the peas in the same manner, but not at the same time as the asparagus, since they take less time to cook. Once steamed, immerse the vegetables in cold water to prevent them from overcooking. Drain.

Toss together the asparagus, peas, pasta, onions, and bell pepper.

Whisk together the remaining ingredients. Pour the dressing over the pasta and vegetables and toss to coat. Makes: 4 servings

Recipe From: Terry Golson


Spanish Chorizo is a pork sausage that has many different varieties and is eaten all over Spain. Most chorizo that you would buy in stores has been cured, but “fresh” chorizo, which is softer is also available. Chorizo is made by chopping or grinding the pork and “marinating” it in spices. Spanish paprika (sweet or spicy) is the spice which is gives chorizo its characteristic flavor and distinguishes it from other sausages. Chorizo may be sliced and eaten alone. It is very common to use it as an ingredient in other dishes, such as stews and soups.