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Almonds, cinnamon, and orange liqueur help this recipe deliver biscotti that go great with a cup of your favorite tea or coffee.
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Press a chocolate kiss into a perfect peanut butter cookie and you have a delicious peanut butter blossom.
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Get Trout With Sausage Gravy Recipe from Food Network
cooking.nytimes.com
This recipe made waves among home bakers when it was published by Cook's Illustrated magazine in 2008 because of its brilliant use of vodka in the dough, which all but ensures that the baked crust is tender The vodka, which evaporates in the hot oven, is essential here, and you shouldn't taste it in the finished crust, so do not skip it The filling is delicious too, pillowy with a deep, rich flavor
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Soft cookie dough loses its shape when moved; to retain crisp cut edges, refrigerate dough until firm before baking. Note: This recipe is adapted from "The Martha Stewart Living Christmas Cookbook" (Oxmoor House, 2003.)  
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It's a wonderful combination of creamed corn, broccoli and cheese all baked together for a delicious side dish.
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A no-fuss, very delicious version of apple crisp, sliced apples, sugar, cinnamon and flour are stirred together and then piled into a square baking pan. Melted butter and a beaten egg, mixed with a flour, sugar and cinnamon mixture are spread over the top and the Best Apple Crisp Ever is baked in the oven until bubbly and crisp.
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Sweet potatoes add a bit of sweetness to these light, tender, and delicious sweet potato buns from Chef John. They're perfect for grilled burgers--or turkey sandwiches, or simply spread with butter.
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A hearty breakfast dish that includes hashbrowns, cheese, ham and diced green chilies rolled into flour tortillas. A new favorite for your next brunch or office get together that can be made in advance and reheated easily the next day.
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Gluten-free pumpkin bread topped with a cream cheese icing is easy to prepare using gluten-free all-purpose flour and baking mix.
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Get Apricot Clafouti Recipe from Food Network
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Cut shortening into flour, stir in egg, water, and vinegar, and form into a ball. Wrap, chill -and when you 're ready -roll out into three perfect pie crusts.