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This recipe is by Rena Coyle and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a yummy change to standard Angel Food cake. It has a light and delicate flavor and hits the spot of that chocolate craving. Note: for best flavor and texture, serve the cake on the day it's made and be sure to avoid any traces of yolk in the egg whites, which would prevent them from whipping to their fullest.
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A long fermentation time allows complex flavors to develop in this classic Irish oatmeal and buttermilk loaf. Recipe makes 2 loaves. Start this bread the day before your St. Patrick's Day meal.
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These no-roll sugar cookies are great for the holidays. Children like to shape the cookies into balls and dip them into the sprinkles!
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This simple and quick recipe delivers a soft sugar cookie with a cinnamon-sugar topping.
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This is an angel food cake for a sheet cake. My grandma used to use this when she had a bakery. I have never had a problem with it. It is so easy to do.
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I worked with a woman that baked 80 dozen or more cookies during the holidays. Every day she brought 1/2 dozen of every cookie she'd baked the night before; this is my favorite. I sometimes roll the dough into balls and then roll them in some granulated sugar rather than making these as drop cookies.
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If you're really an almond lover, roll the dough in ground almonds before refrigerating.
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This quick, easy recipe delivers classic sugar cookies great for Christmas decorating, but really for anytime you need a sugar cookie!