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Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory.
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Gulab jamun are like deep-fried waffle balls soaked in a rosewater sugar syrup. They're a South Asian bite-size dessert popular on special days.
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Instead of old-fashioned oatmeal raisin, swap in apricots and white chocolate. The white chocolate's sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults alike.
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Elegant and bite-sized, these almond-flavored cakes will easily be the star of your next dessert plate, buffet, or spring party.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Zucchini Fry Nachos Recipe from Food Network
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Chicken-fried steaks with creamy mushroom gravy are baked for an easy, homey dinner.
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These old-fashioned mildly sweet cookies are doted with walnuts and raisins. I like then soft right out of the oven and later they crisp up and are perfect for...
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Get Fresh Herb Pizza Recipe from Food Network
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Cute heart-shaped strawberry shortcakes layered with berries and whipped cream make a special summertime dessert extra-special.
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Get Skillet Chicken and Dumplings Recipe from Food Network
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You'll have a hard time deciding which is more delicious: the soft and fluffy homemade dough or the cream cheese and spinach filling!