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Made with applesauce, skim milk, and egg whites, these low-fat muffins are a great portable breakfast that are both adult and kid friendly.
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Diced ham and onion add flavor to this corn, potato and chicken stew in a skim milk and chicken broth soup base seasoned with thyme.
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This version of the classic casserole using Tater Tots® has layers of potatoes, cheese, and ground beef for a savory, comfort-food classic.
cooking.nytimes.com
This recipe came to The Times from Meg Ray and Caitlin Williams, the owners of Miette Cakes, a bakery in San Francisco They reimagined a classic booze pie as ice-cream sandwiches, literally a children’s dessert for adults They replaced the graham-cracker crust with homemade graham crackers, turned the mousse into ice cream and elevated it with a relatively abstemious dose of Cognac
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For a quick and easy shortcut, start with bakery cupcakes or prepare from a cake mix. Top each cupcake with a circle of frosty ice cream and the embellishments of your choice.
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Pumpkin puree is blended with white and brown sugars, milk, cream, and pinches of cinnamon, nutmeg, ginger, and cloves. Altogether, they make a rich and sensational pumpkin pie filling that bakes up perfectly for the holidays.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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White chocolate, milk chocolate, and semi-sweet chocolate all in one cookie!
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This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat.
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Make a great German Chocolate Cake with this easy recipe. The coconut and pecan frosting is deliciously dreamy.
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Crushed toffee is folded into a creamy filling. The pie is garnished with more toffee bits before serving.
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This plum torte recipe makes a lot of batter, but the cakes freeze beautifully. Peeling the Italian plums before baking makes them sweeter and juicier.