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You 'll need buttermilk for a subtle tang, and a touch of ginger and molasses for a marvelous complexity of flavors. You cannot go wrong with these muffins.
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A subtle hint of orange zest permeates this easy and fragrant pudding made with whole wheat bread, pumpkin puree, raisins, and pecans.
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Sour cream custard and a crunchy streusel topping make this pie a stand-out for any get together.
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This very rich cake with coffee, rum, and chocolate is sure to become one of your favorite recipes once you taste it.
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My mother jokes that if she had a nickel for every pan of these she's made, she'd be wealthy! They are so rich, so sweet, and so good! Cut in small squares.
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A graham cracker crust is topped with layers of sweetened cream cheese and a pecan oat crumble and snaked throughout with caramel sauce. Frozen and served cold.
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These muffins taste great right from the oven, but are even better the next day—if they last that long! Kids love them and it's a good way to sneak fruits, veggies, and fiber into their diets.
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This sweet, make-ahead cinnamon-apple strata provides an easy, warm breakfast for fall or winter mornings.
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This crisp and refreshing Waldorf salad has three varieties of apple, a pear, walnuts, and pecans and is perfect for hot summer days.
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A ribbon of pecan streusel runs through this rich cream cheese-banana bread.
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Buttery cookies with a pecan-cinnamon swirl filling are easy to make and a hit with kids of all ages. The recipe makes three rolls of dough, which can be frozen until ready to bake.