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A moist, lightly spiced cake loaded with walnuts and chunks of apples.
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This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt’s Bottega restaurant in Birmingham, Ala Ms Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded
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Truth be told, rehabbing a brownie didn't present that great of a challenge for Chef Scott Leibfried.
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This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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As a youngster I can remember waiting for grandmother to pull this cake out of the oven. Boy did it ever smell as good as it tastes. Enjoy!!
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These cookies are crumblier, crisper and more buttery in flavor than the typical cookie made with high-fat sweet cream butter Which is exactly why you should make them.
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A light citrus punch with a tropical twist. It's very nice for weddings and receptions in the warm months, as well as for tropical-themed parties and cookouts.