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I call it Swiss Bake because it uses all those good Swiss dairy products.

I call it Swiss Bake because it uses all those good Swiss dairy products.

This gorgeous pie is a snap to prepare when you bake a frozen pie crust, fill it and chill it.

Peppermint-Mallow Chocolate Cream Pie

Tomato Welsh Rarebit, or Rum Tum Tiddy. Recipe for this comfort food (with or without bacon on top) at Ancestors in Aprons.com

Tomato Welsh Rarebit, or Rum Tum Tiddy. Recipe for this comfort food (with or without bacon on top) at Ancestors in Aprons.com

Rhubarb-Strawberry Pie with Tapioca

Rhubarb-Strawberry Pie with Tapioca

Erwtensoep - Dutch Pea Soup from Food.com: This soup is not a starter but a substantial meal, our favorite winter soup!! When cold the soup should be thick enough to slice, if not you did not make a good pea soup, (that is what my mother always told me!) Traditionally served with pumpernickel bread. Freezes well. I use 2 1/2 cups of split peas and find that thick enough, but for the true thick Dutch version you should use 3 1/2 cups. After a discussion with other Zaar members I like to add…

Erwtensoep - Dutch Pea Soup

Erwtensoep - Dutch Pea Soup from Food.com: This soup is not a starter but a substantial meal, our favorite winter soup!! When cold the soup should be thick enough to slice, if not you did not make a good pea soup, (that is what my mother always told me!) Traditionally served with pumpernickel bread. Freezes well. I use 2 1/2 cups of split peas and find that thick enough, but for the true thick Dutch version you should use 3 1/2 cups. After a discussion with other Zaar members I like to add…

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