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cooking.nytimes.com
A great answer to that eternal question — “What do I do with all these apples?” — apple butter is a sweetened, concentrated, lightly spiced spread that’s smoother than jam and thicker than applesauce and fantastic on buttered toast, thinned with vinegar as a sauce for pork chops, or used to top breakfast treats like pancakes, waffles or biscuits The apples here are intentionally left unpeeled and uncored to take advantage of the extra flavor in the peels and pectin-rich cores (A pass through a food mill or sieve after cooking will pull them out.) As for the ideal apple butter apple — well, there is none
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A natural atop baked sweet potatoes or pancakes.
Ingredients: butter, molasses, black pepper, salt
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A healthy, gluten-free, slightly crunchy, PB style cookie. not distinguishable from gluten-containing cookies at all!
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This tasty and flavorful twist on a graham cracker pie crust is great for the holidays, and fabulous with pumpkin cheesecake!
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Chervil’s delicate anise flavor and fleur de sel’s crunch enhance steamed baby potatoes.
Ingredients: potatoes, butter, chervil
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Bring in the new year (Chinese New Year that is) with these classic Chinese almond cookies.
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Get Berries with Almond Cream and Amaretti Recipe from Food Network
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When you feel like you just don't have all the time to bake, treat these shortcut cookies as your magical elves.
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Sooo easy! This cookie is very malleable, and can be tailored to your families tastes. Try peanut butter, oatmeal, raisins, or chocolate chips as additions.
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Chewy meringue-style cookies with crispy rice cereal and coconut folded in.
Ingredients: egg whites, sugar, crisp, coconut, vanilla
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Try this recipe for cookies using instant lemon pudding for a simple take on Italian-style lemon cookies.
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These cookies are wrapped in the spirit of the season.