Home Thyme
Make a secure donation through PayPal.
By receiving this e-book, you are accepting the condition that it is intended for your own personal library, and may be printed for your kitchen only. Multiple owners of the e-book file or the reselling of this work, in any form, is not permissible. No part of this publication may be shared, reproduced, or transmitted in any form, or by any means, without prior permission from the publisher.
Are you having trouble opening the
Have a question?
Feel free to drop us a note.
Home Thyme: A Treasury of Recipes from Family and Friends, sifted together by Amber Moeller (author of More Than A Hopechest).
Enjoy 180 pages of more than 500 tried-and-true family original recipes and other tasty dishes, from over 80 kitchens across the world. You'll find yourself enjoying generous helpings and going back for seconds. This collection is bound to become a family favorite in your home. The catagories included in this e-cookbook are:
- Appetizers & Beverages
- Breakfast
- Main Dishes & Casseroles
- Soups, Stews & Sauces
- Bread, Rolls & Muffins
- Vegetables
- Salads & Salad Dressings
- Desserts
- Canning & Freezing
- This 'n' That
- Fun for Kids
Be sure to check out the sample recipes below.
For your donation of $20.00 or more,
you will receive our thank you
of this complementary e-cookbook.
All donations go directly to the Moeller Family Benefit Fund.
Not familiar with e-books? Here are some options:
- Print off your e-cookbook in the comfort of your own home, or take the e-cookbook file to your favorite print shop.
- Slide printed sheets into clear plastic, protective sheets; place in a 3-ring binder (this helps keep the pages nice and clean when baking/cooking).
- Take your printed pages to a print shop and have them spiral or comb bound.
- The nice thing about e-books is you can use them in whatever form you prefer: on the computer, print a page as you need it, or print and bind in your favorite way.
Indonesian Chicken
- 1/3 c. peanut butter
- 2 t. ground ginger
- 1/3 c. soy sauce
- 2 t. onion powder
- 1/4 c. vegetable oil
- 2 t. basil
- 1/4 c. lemon juice
- 2 t. garlic powder
- 1/4 t. crushed red pepper
- 8-10 chicken breasts
Mix all ingredients together and spread on chicken. Pan fry or grill.
~ From the Kitchen of Carey J.
Hot Spinach Apple Salad
- 6 bacon strips, diced
- 1/4 c. cider vinegar
- 3 T. brown sugar
- 9 c. fresh baby spinach
- 2 large red apples, thinly sliced
- 3/4 c. red onion, chopped
In a skillet, cook the bacon until crisp; remove to paper towels. Drain, reserving 2 T. of drippings; add the vinegar and brown sugar. Bring to a boil; cook and stir until sugar is desolved. Cool slightly. In a large salad bowl, combine: spinach, apples, onion, and bacon. Drizzle with warm dressing; toss to coat. Serve immediately. Makes: 8-10 servings.
~ From the Kitchen of Sandy K.
Orange Oatmeal Cookies
- 1 3/4 c. flour
- 4 t. baking powder
- 1 t. salt
- 1 t. cinnamon
- 1 t. nutmeg
- 1/2 t. allspice
- 1/4 t. ground cloves
- 1 c. butter or margarine, softened
- 1 c. sugar
- 1 c. brown sugar
- 2 eggs
- 3 T. frozen orange juice, concentrate, thawed, undiluted
- 3 c. quick oatmeal
- 3 T. grated orange peel
Preheat oven to 375ºF. Stir together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves; set aside. In large bowl, beat butter and sugars until fluffy. Beat in eggs, one at a time, then orange concentrate. Stir in flour mixture, then oatmeal and orange peel. Drop by level tablespoonfuls 2-in. apart on greased baking sheets. Bake for 10-12 minutes, or until lightly browned. Remove to rack; cool. Makes: 5 dozen.
Note from the Editor: These are the perfect autumn cookie, and extremely delicious.
