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This frosting can be used on any yellow or white layer cake. It's very good even on a box mix.
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Served as an appetizer, first course, or main dish, these crisply fried Japanese-style shrimp are sure to impress. Be sure to team them up with a soy or tempura dipping sauce.
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These fried bowtie cookies are the Polish version of Angel Wings.
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This is a very old recipe that I got from my deceased friend Holli's Aunt Bert. Everyone will love it.
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These big oatmeal breakfast cookies have the flavors of maple syrup and bacon.
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A peanut buttery oatmeal cookie bar is coated with melted chocolate and topped with a sweet and smooth peanut butter drizzle.
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Traditional Swedish potato dumplings have a bit of cooked salt pork and onion inside. They're a great way to use leftover mashed potatoes.
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This is a delicious and lighter version of a type of oat bran muffin. You could vary the fruit - blueberries, strawberries, canned peaches, etc. They are incredibly delicious served with fresh strawberries. Yum!
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Delicata squash burger patties are a flavorful and hearty alternative to hamburgers and are a great way to use up leftover squash in the fall.
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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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.
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Make a great German Chocolate Cake with this easy recipe. The coconut and pecan frosting is deliciously dreamy.