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This magnificent version of the popular banana-pineapple-pecan cake developed by Southern Living magazine in 1978 is adapted from the chef Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner." It is a Thanksgiving-worthy dessert for the pie averse: a supremely moist, dense cake crowded with sweet potato, roasted bananas, pineapple, currants and green peanuts (if you live north of the Mason-Dixon line, the plain, roasted variety work just fine) A lightly sweet, butter-cream cheese frosting finishes it off Set aside a solid afternoon for this project cake, as you have to roast the bananas and grate the sweet potato, and the assembly takes some patience and agility — but it is well worth the toil
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This a quick and easy bisque to make. I wouldn't call it the best for those who are calorie concious but I don't make it very often and when I do, I use as just...
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Nicole Krasinski loves the combination of peaches and lavender because the dried blossoms amplify the floral flavor of the fruit.
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A German chocolate cake recipe made with layers of sweet chocolate cake, toasted coconut, and nuts topped with a light vanilla buttercream.
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Cilantro and hot sauce flavored black bean cakes topped with fried eggs and tangy avocado sour cream add Mexican flavor to breakfast.
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Get Chocolate Stout Cupcakes with Gingerbread-Spice Swiss Buttercream Recipe from Food Network
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Get Grilled Cheese-Stuffed Chile Tacos Recipe from Food Network
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Get Mango Tart with Tequila-Lime Glaze Recipe from Food Network
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Get Glazed Short Rib Crostini Stack Recipe from Food Network
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In this no-bake pie, a tart lemon cream filling is showcased by a prebaked pecan-studded chocolate crust and topped with sweet chocolate shavings.
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With a sweet topping and filling, this baked peach cobbler upside-down pound cake is sure to a be an impressive dessert at any party or potluck.
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