Hi! I have compiled some free recipes that are not Marthas but very similar to Martha Stewart Recipes at my website.View the website below: Marthas Comeback

Ahhh, that time of year again

Makes 1 cup

Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.

1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch cayenne pepper to taste
1 1/2 tablespoons peanut oil

1. Preheat oven to 250°. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

2. In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

* 5 cups ripe crabapples, stems and seeds removed
* 2 cups water
* sugar to measure
* sprigs of rosemary

Cut the apples into chunks. Add water and simmer until soft.

Strain the juice through 3 layers of cheesecloth or jelly bag

For each cup of juice, add 3/4 cup sugar. Swirl a large sprig of rosemary through the liquid.

Bring the syrup to a boil and cook quickly to a temperature of 220 degrees.

Remove from heat, skim and pour into hot half-pint jars.

Add one sprig of rosemary to each jar, then seal.

Martha Stewart's Pate Brisee

2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar -- optional
1/2 pound cold butter -- small pieces
1/4 cup ice cold water -- up to 1/2 cup

Put flour, salt and sugar in food processor bowl. Whirl until dry ingredients are lightly mixed. Add butter pieces and process for 10 seconds. You should see bits of butter in the flour that will look like coarse corn meal. Add ice cold water, bit by bit, until dough holds together but isn't sticky. Process no more than 30 seconds. This is important! If over processed the pastry will be tough. Test dough by squeezing a small amount together. If crumbly add a bit more cold water. Flatten and place in plastic wrap. Let chill for at least 1 hour. Use to make a single 10-inch tart, a 9-inch double crust pie or 1 dozen 2 to 3-inch tartlets. This recipe will also make eight 4 1/2-inch tarts.

Found over at DykeWrite.com

Maxine, of So Many Other Dreams..., recently posted a recipe for goat cheese leek tarts that is surprisingly good. I usually shy away from Martha Stewart's recipes but this one doesn't suck.

Like Maxine, I'm not digging the store-bought pie crust. If you're doing something that needs a graham cracker crust, then do store-bought if you want to save time. Graham cracker crusts are pretty hard to putz up. But for normal pie crusts, I recommend you make your own. Here's a very simple recipe:

Alexis's Brown Sugar Chocolate Chip Cookies

1 lb. (4 sticks) unsalted butter
3 cups brown sugar
1 cup granulated sugar
4 eggs
2 tsp. vanilla
3 1/2 cups all-purpose flour
1 1/2 tsp. salt
2 tsp. baking soda
1 1/2 cups real chocolate chips


Preheat oven to 375. Cream butter until smooth; add sugars. Beat in eggs and vanilla. Sift flour, salt, and baking soda and beat into above mixture. Add chocolate chips. Drop 2 to 3 tablespoons of batter onto greased baking sheet, 2 inches apart. Bake 8 minutes. Remove from pans and cool on racks. Note: If cookies become hard while still on the baking sheet, put sheet back into the oven for a few seconds to soften them for easy removal.

Oh Martha Martha, she's the one, she's so fun for everyone blah blah

Take one Martha
Cut her up according to the instructions in Entertaining
Boil the gizzards, reserving 1 cup of stock
Bake for 2 hours, basting with reserved stock
Stick apple in mouth- dish will be rare, serve cold

A Utah woman started a small scrapbooking business in the basement of her in-laws’ home ten years ago. Now she's made it on Inc. Magazine's list of the 500 fastest growing private companies and is about to be featured on Martha Stewart Living.

By the time they're finished, the crew members from Martha Stewart Living will have spent ten full working days on Bridgette Server and her scrapbooking success story.

Elena Feretti, Producer, Martha Stewart Living: "We often do pieces on entrepreneurs, and we found her story to be so compelling, that they said, ‘Would you go to Salt Lake City and do a piece on Bridgette Server?’ And I said, That would be fantastic’, and that's why we're here."

Q: I am looking for easy, elegant craft ideas for displaying holiday cards.

A: Now that the holiday season is in full swing, holiday cards are probably filling up your mailbox. It would be a shame to let these festive greetings get lost in a letter basket, so enjoy them for many weeks to come by keeping them on display in your home.

Here are a few simple craft ideas to inspire you.

GARRISON — Martha Stewart loves Boscobel and will introduce the Federal-style mansion and museum on the bank of the Hudson River to her 1.3 million television viewers tomorrow.

It's a big boost for the local landmark — a picturesque setting for a home-and-style segment, to be sure — and a definite change of venue for the domestic doyenne who is facing federal charges of obstruction of justice over her sale of ImClone Systems stock nearly two years ago. Accused of lying to investigators when asked about a Dec. 27, 2001, stock trade, she denies any wrongdoing and is awaiting a Jan. 12 trial.

In the meantime, Martha Stewart Living Television keeps cranking out shows, as it has done for 11 seasons. It has won 10 Emmy awards for its unique brand of fine-living suggestions, from upscale crafts to homemade elegant cuisine to inspiring decorative ideas.

"The show pays tribute to such a beautiful area," executive producer Linda Corradina said from location in Westport, Conn., where most "Martha Stewart Living" segments are taped. "Most of us had been (to Boscobel) before." Corradina was raised in Peekskill and already was familiar with Boscobel.