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Sweet-tart and crunchy, this unusual slaw is enlivened by a combination of cabbage, sugared cranberries and thin orange slices.
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A rich custard is lightened by rum-flavored whipped cream, poured into two prepared crusts (pastry, graham cracker, or chocolate wafer), and topped with grated chocolate. Serve after chilling for several hours.
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A very chunky peanut butter batter is whipped up with corn syrup, eggs, sugar, butter, vanilla and chunky peanut butter. The filling is poured into a prepared pie crust, baked, chilled, and topped with a fabulous caramel cream sauce.
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This recipe will give you 6 to 8 easy-to-make little fried pies that burst with apple goodness. Sprinkle with confectioners' sugar, if desired.
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Sweetened strawberries and egg whites are frozen over crunchy walnut crumbs in this easy and rewarding dessert!
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In this family recipe, creamed corn is baked with eggs, milk, butter and spices. Play with the spice and sugar measurements to suit your own taste.
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This streamlined fudge recipe is simple enough for children to make (with supervision, of course) and relies on the addition of mini marshmallows for silkiness.
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Irresistibly inventive, this pie recipe calls for sweetened condensed milk that is boiled in its unopened can for three hours until it turns into a fabulous toffee. Then the toffee is poured into a graham cracker and gingery crust and topped with sliced bananas and whipped cream.
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These prize-winning sour cream biscuits are delicate in texture and taste, enhanced by a scattering of raisins, and hints of sugar and cinnamon.
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Unsweetened chocolate makes these a darker, richer version of gingerbread cookies.
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A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe.
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Buttermilk and vanilla make for two moist, well-flavored loaves.