I hope you will find a recipe that you will like here. I also have a few cooking tips that I have found very useful. If you have a favorite recipe that you would like for me to add to this collection, please e-mail it to me or fill out the form I have placed at the bottom of the page. I also have links to other great recipe sites as well.   Thanks!!!

Bon' Appetite!!

Here are some of my own family's favorites.

"Family Fav's"

The Recipes by Category

Appetizers	Breads
Dips	Desserts
Muffins	Cookies
Pies	Cakes
Salads	Soups
Vegetables	Baking Hints
Poultry	Sandwiches
Fish & Seafood	One-Dish Meals
Meats	Dressings
Rice & Pasta

Join the Mailing List

Enter your name and email address below:

Name:
Email:
Subscribe  Unsubscribe 

For my English, Canadian, & Australian visitors, here are some useful Metric Cooking Hints. The following charts provide a guide for converting measurements from the U.S. system to the imperial & metric system.

Volume & Weight

Americans traditionally use cup measures for liquid & solid ingredients; hopefully the chart above will be useful. And if you are accustomed to weighing solid ingredients, here are some helpful equivalents:

1 cup butter, caster sugar, or rice= 8 ounces=about 250 grams

1 cup flour = 4 ounces= about 125 grams

1 cup icing sugar= 5 ounces= about 150 grams

Product Differences

Most of the ingredients in my recipes are available in English-speaking countries, but some are known by different names. American ingredients & their possible substitutes are as follows:

Sugar is granulated or caster sugar

Powdered sugar is icing sugar

All-purpose flour is plain household or white flour. When self-rising

flour is used in place of all-purpose flour & calls for leavening, omit the

leavening agent (baking soda or baking powder) and salt

Light corn syrup is golden syrup

Cornstarch is corn flour

Baking soda is bicarbonate of soda

Vanilla is vanilla essence

Ladies & Gentlemen : the following are some tips from an Australian friend that I hope will help in explaining the difference between Australian ingredients and those from the USA.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

*Thanks Rand!!!*

Differences in Australian/USA ingredients.

Icing Sugar - Confectioners sugar.

Icing sugar (Australia) is simply powered sugar, that's it, nothing else.
Confectioners (powdered) sugar in the USA has corn flour in it.
Something to keep in mind when using recipes from Australia in the USA.

In Australia 'castor sugar' is actually finer than regular white
sugar that you get in the USA. Although it has not made a difference
to any of my recipes.

Golden Syrup - Corn syrup.

Corn syrup is not a substitute for golden syrup. Neither light nor dark corn syrup. Golden syrup is made from refined sugar cane, corn syrup is made from corn. I have (at last) found something that will work, although it has a much thinner consistency and it is not *exactly* the right flavor, I believe that in cooking it will be close enough to be an adequate substitute for golden syrup.
It is called "Steens 100% pure cane syrup" Although I am sure there MUST be
other brands out there, this is so far the only one I have found that was
100% made from sugar cane and no other ingredients like corn syrup etc added to it. It is much thinner than golden syrup, golden syrup has a thick honey like
consistency. But I don't believe that in cooking this will make any difference.
Also, it has a *slightly* different taste to golden syrup but I don't
believe that once you actually taste the finished product of whatever
recipe you are making that you will be able to tell a difference. Maybe
some could tell, but they would have to be golden syrup experts *s* If I
find any other or any better substitutes I will let you know.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

There is one more important difference that you should know.
Coconut in Australia is very different to coconut in the USA.
In Aus we have desiccated coconut, which means it is really very fine.
Also, it is Unsweetened. In the USA the coconut is shredded, this is
nowhere near as fine as desiccated and also in the USA it is sweetened.
You can account for the sweetness when making an Australian recipe in the
USA simply by using a little less sugar to make up for the extra sweetness
of the coconut. However, some recipes, (like lamingtons and chocolate logs)
wont work well because the coconut is rolled over the outside and really
needs to be very fine and not sweetened. You can always get fresh coconut and desiccate it in a food processor though.
(only ours wont cut fine enough, but I am sure there are some that do)

Oven Temperature Equivalents

Fahrenheit ~~~~~ Celsius ~~~~~ Gas Setting

*Electric & gas ovens may be calibrated using Celsius; however, increase the Celsius setting 10 to 20 degrees when cooking above 160ºC with an electric oven. For convection or forced-air ovens (gas or electric) - lower the setting 10ºC when cooking at all heat levels.*

All conversion tables courtesy

"©Better Homes & Gardens"~

Here are some new tips and conversions that I have come across:

Tips and Conversions

Post a link to your Web Site in my Free-For-All Links Page Click Here.

Baby's Breath Kitchen	All Recipes
Food Network	Kraft Interactive Kitchen
Food Channel	Lu's Recipe Extravaganza
Mimi's Cyber Kitchen	Southern American Cuisine
International Recipes	Paki Recipes
Aunt Libby's Kitchen	Simply Cooking
Recipes Of America	Recipes Online
Prairie Kitchen	The Recipe Drawer
GMA Recipes	Best Soul Food Recipes
A Crock Pot Cook	Bread Recipe Archive
Martha Stewarts Page	Tom's Cookie Recipes
Cookin' Up Sumthin' Good	Cooks Recipes
Anne's Recipes	Cooking With Kids
ICHEF	World Wide Recipes
Virtual Vittles	Flora's Recipe HideOut
Anna's On-Line Kitchen	Aunt Emma's Recipe World
Betty Crocker	Nana's Recipes
The Kitchen Link	Campbell's Creative Kitchen
Pillsbury	Let's CookIt
Gramma Cookie's Kitchen	Ginny's Recipes
Chef Mom	Martha's Recipes
Mike's Recipe List	Teri's Kitchen
ConnieQ Cooking	Good Food Ideas
Grandma's Recipes	Special Diets Recipes
Food For Thought Recipes	Five Star Recipes
Food Classics	Martha's Kentucky Cookin'
Jennareanne's Links to Personal, Commercial & Brand-Name Recipe Collections	Our Family- Lois Cookbook

If you have a recipe or recipe site that you would like to see added to the ones above for others to share, please fill out the form below and it will be e-mailed to me and I will add it to the appropriate category. Thank you for your visit and I hope you were able to find something to your liking.

Barb (GrannyGrace)

Thank you for submitting your recipe.

Your nick name:
Your email address: (e.g.: you@aol.com)