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This tender coffee cake, made with fresh or frozen rhubarb, is topped with an almond streusel. Need to feed a crowd? It makes two 9-inch cakes.
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This is a dish inspired by the classic Portuguese pork with clams (usually called á alentejana, because it’s from Alentejo), a magnificent expression of surf and turf, with the brininess of the clams almost overwhelmingly flavoring the pork Here, it’s done with chicken, which is more reliably tender (good pork is harder to find than good chicken) and marries with the clam juice equally well It can also be made in a kind of Chinese style, by adding not only ginger to the garlic but also sesame oil and soy sauce.
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A creamy, rich, orange-scented custard displays a golden syrupy topping of caramelized sugar in this classic Mexican dessert. It's been a treasured family secret for years.
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Moist and chewy with the wonderful combination of chocolate and peanut butter.
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A doughnut pan and a little time is all it takes to enjoy these easy doughnut-shaped muffins. Food coloring may be added to the glaze mixture for a holiday breakfast treat.
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An all-butter pie crust wraps around this award winning apple pie.
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All the fixings for margaritas are mixed into a refreshing frozen cream pie in a salty pretzel crust.
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This luscious pound cake has a nutty top crust, and is moist and flavorful. Makes a great gift. You can use halved maraschino cherries instead, if you prefer.
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These are chewy, soft and smooth, not the crispy texture of regular chocolate chip cookies.
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Walnuts and maraschino cherries make this rich cream cheese bar cookie into a little taste of heaven.
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A lightly sweet zucchini bread with walnuts and apples.
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If you like pumpkin pie and chocolate, you'll love these cookies. I think they taste best when they are cold from the refrigerator.