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UMC foodies from all over the Florida Conference swap and share recipes here. You’ll find secret family recipes, holiday drinks, kiddie snacks and tons more. The list is always growing, so check back often to see what’s cooking!




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Side Dish

Fried ripe plantain is a popular Latin American and Caribbean dish. It was served with almost every meal in my home while growing up in Barbados. The key is excellent fried plantain is ensuring the right degree of ripeness. The skin should almost be black or in some cases a dull yellow with patches ...

Quick and easy. Anyone experiencing an iron deficiency should definitely try this.

This is an Americanized version of the English scones.

Makes about 9 servings

This makes a side dish special, and goes well with fish.

Serve on their own or as a garnish for eggs, meat or fish.

I have made this recipe many times, and we thoroughly enjoy it.

This can be made the night before and then baked in the morning.

Open up those belts for this one!

Helen and her husband owned a German deli in NYC, and this was one of their customers' favorites.

This has less fat than some other recipes.

This is a 1990 recipe from a Kentucky restaurant. They used all fresh fruits - and I "tweaked" it to use canned fruits. Great for Thanksgiving or Christmas meals!

We just got back from vacation. We picked lots of apples in Maryland. So this recipe is among those I use.

If you want to barbecue meat and don't want to make a trip to the store for sauce, here is a good recipe.

Baking bread just smells like love.

Just hold the younguns' back on this one.....

You can mix this up and walk away from it while it does its work.

This goes great with fish, baked beans, cole slaw.

Traditional Irish bread

This is simple enough to be made for a weeknight supper.

Because these are home made, they make a pasta and salad dinner very special.

Bonus: directions for making for a large group are included.

Easy and sooooooo good!!

It gets a salute from the colonel!

Includes directions for think, medium and thick gravy.

Straight from the sixties?

This is extra nutritious and no more hard to make than the usual macaroni and cheese.

A friend had served this at a birthday party. I asked for her delicious recipe and have been making it for years now. No mayonnaise is used in this recipe.

This is especially good if you allow the pot to sit for a while for the dumpling to absorb the seasoning from the greens.

Can be used for a brunch crowd; you just throw them in the oven in the morning.

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