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Grace Parisi loves popovers, but baking them can be tricky: They don't always rise as they should. For these foolproof ones, Grace adds a bit of baking powder to the batter and chooses to use a regular (not nonstick) muffin tin.
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The dough for these slice-and-bake cookies can be shaped into logs and frozen for up to two weeks.
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Get Grilled Pound Cake with Tequila-Soaked Pineapple Recipe from Food Network
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Get Upside-Down Pumpkin Pie Recipe from Food Network
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These cute little pastries are so yummy! I serve them warm with vanilla ice cream and they are always a big hit with family and quests. Easy to make and delicious...
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The ingredients for this moist bread pudding are mixed together in an oven baking bag, then baked in a water bath. Turn out onto a plate before serving.
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Banana slices are glazed with orange juice and toasted nuts for an easy to make tropical dessert.
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So much better than a Reese's.
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I thought up this recipe while stuck in a meeting at work and thinking about what I was going to make as my first fall meal. This is an elegant revision to the...
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Get Parker House Rolls Recipe from Food Network
Ingredients: water, sugar, yeast, flour, salt, eggs, egg yolk, butter
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These bar cookies, cooked in a microwave oven, have a crisp crust and a sweet-tart flavor from the apricot jam. They should be cooled completely before cutting...
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Get Crunchy French Toast Recipe from Food Network