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This pie 's thick and creamy custard is made with raisins, sour cream, sugar, eggs, lemon juice and cornstarch. They are cooked and stirred until thick, and then the filling is poured into a prepared pie shell and chilled. The top is slathered with more sour cream, and then the pie is thoroughly chilled before serving.
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These chocolate and coconut cookie bars have a graham cracker crust.
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Cornbread made with blue cornmeal is slightly sweet, with a cakelike texture.
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A blend of bananas, peaches, honeydew melon, orange-flavored yogurt, and orange juice, this tasty smoothie is a terrific way to start your morning.
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A great twist on the lemon no bake pie. A fluffy lime filling in a pretzel crust.
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Blueberries and walnuts work together in these lightly sweetened muffins.
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My mom has always made this cake during rhubarb season. It's the yummiest rhubarb cake I've ever had! It's especially good after it's been chilled in the refrigerator. Serve with whipped cream or ice cream.
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Cinnamon and ginger spice a crisp topping laid over rhubarb in this fairly simple dessert recipe.
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A great cookie for cutouts that are brown in color: footballs, animals, leaves, etc.
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This cake recipe is about 60 years old. I hope that you will enjoy this one.
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Lattice-topped blackberry pie gets a tangy twist with a squeeze of lemon juice. Bring this pie along to your next gathering and it will be the hit of the party.
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This homemade hot chocolate is flavored with vanilla, cinnamon, chili powder, nutmeg, and cloves.