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These peanut butter fudge bites are a great treat any time of year. The mix of peanut butter and white chocolate is a great combination.
cooking.nytimes.com
These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it Serve with blueberries or raspberries and a dollop of plain yogurt.
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A sweet, crumbly cake mix mixture is spooned over sliced apples and water, and baked in a 9x13-inch pan until the apples are tender and the topping is brown and bubbly.
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Buttery cookies get a jolt of citrus flavor and a delicate glaze of royal icing in this take on the timeless lemon-poppy seed combination.
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Use this base recipe and the frozen fruit of your choice to make juicy, refreshing margaritas for a crowd.
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This Mexican punch is quite flavorful. With or without the fruit floating in your glass, it makes for a nice beverage.
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Get Off-The-Vine Daiquiri Recipe from Food Network
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Hard-boiled egg slices are dressed in a simple mixture of salad dressing, mustard, sugar, and vinegar in this marriage of deviled eggs and egg salad.
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This big lemon pound cake from grandma's recipe box is just what your next tea party or potluck needs.
Ingredients: flour, salt, milk, lemon, sugar, butter, shortening, eggs
cooking.nytimes.com
This recipe came to The Times by way of Marian Burros in a 1985 article about the famous muffins served at the Ritz-Carlton hotel in Boston The hotel has been serving blueberry muffins since it opened in 1927, but in 1971, then pastry chef Charles Bonino set out to develop a better recipe One of the city's best-known department stores, Gilchrist's – long since closed – was renowned for its version, so Mr
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A scones recipe from the Bien Cuit cookbook
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Get Buttermilk Pound Cake Recipe from Food Network