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This is a twice-baked pie studded with a creamy sour cream filling that 's full of apples. The crust and filling is baked together for 45 minutes, and then the pie is topped with a buttery sugar crumble and returned to the oven until it 's golden.
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The perfect crumb cake, with the balance of crumb to cake being almost equal.
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Chef John's cranberry sauce will please everyone at your holiday table, and it's so easy to whip up. Aside from being a great side dish, it's the greatest cheesecake topping of all time--or try it on ice cream!
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Tangy goat cheese, sharp Parmesan, tender sautéed eggplant, and bold pesto cover a mouth-watering pizza. This recipe makes a hearty fourteen-inch pizza; you be the judge whether it serves two or four.
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Decidedly different from its American counterpart, Brazilian carrot cake uses carrots that are blended with oil, sugar, and eggs instead of grated resulting in a light, moist, tender cake. Traditionally, the frosting is chocolate!
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Get Flour's Famous Banana Bread Recipe from Food Network
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These beautiful braided loaves will become a fall tradition in your home.
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A light, wholesome and flavorful bread that's lightly kissed with molasses and honey.
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Get Cool As A Cucumber Soup Shooters Recipe from Food Network
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Enjoy this Snickerdoodle Blondies recipe with ingredients and easy step-by-step directions from Chowhound.
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A cornbread muffin recipe with fresh or frozen blueberries baked in the batter.