I apologize that I was not on the board in the last many months -- I am sure that I missed a gazillion great recipes from you great chefs. And I apologize that I cannot remember recipes posted here before I vanished. But I did go through my new recipes files (some of which I'm sure came from this forum) and I will post those that tuned out worthy of being made again. Fact is, there was at least double this amount that I would NOT make again; I just don't remember the bad ones and I don't file away those recipes. Chiles en Escabeche Tuñapple Crisp Agua de Tamarindo Easy Layered Ratatouille Roasted Root Vegetable and White Bean Cassoulet Tarte aux Pommes et au Fenouil Caramelise (Apple Tart ... with Caramelized Fennel) Acadian Apple Bread Pudding with Spiced Apple-Wine Sauce Baked Spiced Sweet Potatoes and Pears with Bourbon Cane... Syrup Glaze Fennel & Tomato Salad Siciliana Caponata Speciale Sugo Diane Country Style Vegetarian Lasagna Macedonia (Italian Macerated Fruit Salad) Mulberry and Nectarine Cobbler Creamed Cipollinis and Mushrooms Persimmon Ginger Pudding Saucy Apple Bread Pudding Stuffed Strawberries Apricot Fritters Creamy Pomegranate Parfait Frozen Feijoa Soufflé Apple Salsa with Cinnamon Tortilla Chips Roasted Eggplant And Garlic Soup Forgive me for not crediting any originators. I will do better this coming year to actually write down who posted what. Linda has put up a great post/question. I hope everyone -- including myself -- starts writing down all the recipes they try from this forum and has them ready when Linda posts this question on January 1, 2009. Joe

My mom was a great cook. She cooked mainly Greek style peasant food because that's what my dad insisted on. Stuffed grape leaves were her hallmark dish! She made the best, and our family could never get enough of them. My husband especially loved them, so they became his standing birthday, Christmas, and Fathers Day present from her. Eventually, she was unable to cook them any longer, and I took over the responsibility. Here's her recipe: Yaprakia/Dolmathes (Stuffed Grape Leaves) Filling: 1½ pounds lean ground beef or lamb 1 large onion, finely chopped 2-4 cloves garlic, finely minced 2 tablespoons olive oil 1 cup long grain white rice 1 can tomato sauce (8 ounce) 1 tablespoon mint 1 tablespoon dill weed 1 tablespoon oregano ½ cup chopped, fresh parsley (optional) 1 teaspoon salt ½ teaspoon pepper 16 ounce jar grape leaves (approximately 50 leaves) Juice of one lemon Beef broth, chicken broth, or vegetable broth Remove rolls of grape leaves from jar and unroll. Rinse under cold water and drain well in a colander. Set aside badly torn leaves for use later. Cut stems off grape leaves. Sauté onion and garlic in olive oil until translucent; cool. Mix rice, onion and garlic mixture, tomato sauce, mint, dill weed, oregano, parsley (if using), salt and pepper in large bowl; mix well. Add ground beef or lamb to filling ingredients and mix thoroughly. Lay a leaf, vein side up, in your hand or on work surface, with stem pointing toward you. Place tablespoon of filling (depending on size of leaf) on the part of leaf where stem begins (near center). The filling should form a narrow cylinder; do not over fill or the rolls will burst during cooking. Tuck in side edges to secure filling. Roll from you toward the tip or point of the leaf, forming a small cylinder approximately 2½ inches long and ¾ inches wide. Do not wrap too loosely or the roll will come undone during cooking. Stove Top Method: Line bottom of 5 quart Dutch oven with a single layer of the reserved torn grape leaves. Place rolls seam side down in bottom of pot, tightly together in concentric circles, layer upon layer. You want a tight fit so that rolls don't unravel when cooking. Continue until all rolls are in pot. Any leftover filling may be rolled in cabbage leaves or lettuce leaves or made into tiny meatballs and placed on top of rolled grape leaves in pot. (Optional: Cover top with another single layer of the reserved torn grape leaves.) Cover rolls completely with broth and lemon juice. Place a heavy plate that fits inside the pot upside down, over rolls as a weight to keep leaves from unrolling. For good measure, place a clean rock or stone on top of the plate to secure the plate and the rolls. Cover pot and bring to slow simmer. Simmer gently about 75-90 minutes or until rice is tender. Remove from heat when done. Let stand covered for 15-20 minutes before serving. Baked Method: Line bottom of 13 x 9 baking dish with a single layer of the reserved torn grape leaves. Place rolls seam side down in rows in baking dish, layer upon layer. You want a tight fit so that rolls don't unravel when cooking. Continue until all rolls are in baking dish. Cover top with another single layer of the reserved torn grape leaves. Cover rolls completely with broth and lemon juice. Cover pan with aluminum foil that has been greased on inside. Bake at 350° for 75-90 minutes until both meat and rice are done. Let stand covered for 15-20 minutes before serving. Note: My mom always made the dolmathes in her pressure cooker, so that's how I make them too. It only takes 35 mins. Yaprakia/Dolmathes may be served hot, warm, or cold. If hot or warm, serve with avgolemono sauce prepared from the broth or with plain, unflavored yogurt. If cold, serve with plain, unflavored yogurt.

The aroma of these cooking will drive you crazy. Old Fashioned Baked Apples 4 - 5 apples (whatever will fit in your slow cooker) 1/2 Cup water For Each Apple you'll need: 2 Tablespoons Dark Brown sugar 1 Tablespoon dried cranberries or raisins 1/2 teaspoon Cinnamon and 1/8 teaspoon allspice (just a smudge of allspice) 1 Tablespoon (or pat) of butter Core each apple and peel a small strip from around the top of each one (about 1 inch). Place in bottom of slow cooker. Combine brown sugar, spices, and dried cranberries in a small bowl and stir until well combined. Stuff each apple with filling, all the way to the top, pressing down with your finger to make room for more filling. Top each one with a pat of butter. Pour water into bottom of slow cooker. Cover and cook on low 6-8 hours or high 3-4 hours, or until tender. Serve on their own or with ice cream. Also great over oatmeal. To bake in the oven: Follow the same recipe, but place in baking dish (8x8 or 9x13) and pour water in just as before. Bake at 350 for 30-45 minutes, or until tender.

I saw this on Cooks Country and it looks delicious! Skillet Peach Cobbler Serves 6 to 8 Four pounds of frozen sliced peaches can be substituted for fresh; there is no need to defrost them. Start step 2 when the peaches are almost done. 4 tablespoons unsalted butter 5 pounds peaches , peeled and cut into 1/2-inch wedges 6 tablespoons sugar 1/8 teaspoon salt 1 tablespoon lemon juice 1 1/2 teaspoons cornstarch Topping 1 1/2 cups all-purpose flour , plus extra for work surface 6 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoons salt 3/4 cup buttermilk 4 tablespoons unsalted butter , melted and cooled 1 teaspoon ground cinnamon 1. For the filling: Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in large oven-safe nonstick skillet over medium-high heat. Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes. Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes. Add remaining peaches and cook until heated through, about 5 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture. Cover skillet and set aside off heat. 2. For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Stir in buttermilk and butter until dough forms. Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds. 3. Combine remaining sugar and cinnamon. Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture. Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes. Let cool on wire rack for 10 minutes. Serve. (Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave.)