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Get Pastrami Cupcakes Recipe from Food Network
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Blueberries, blackberries, raspberries, rhubarb and apples are all stirred up together with sugar, cornstarch, nutmeg and cinnamon. Then this glorious mixture is heaped into a large 9x13-inch pan, topped with an oatmeal and brown sugar crumble, and baked.
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The flavors of ginger and pumpkin mingle beautifully and the gingersnap cookie crust in this recipe adds a delightful crunch. Serve with whipped cream sprinkled with candied ginger, if desired.
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A spicy sandwich cookie filled with raspberry or blackberry jam and decorated with "holly".
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Take a shortcut and use prepared apple pie filling to make this fragrant quick bread loaded with raisins and walnuts. it's guaranteed to please!
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A beet vinaigrette is drizzled over baby spinach leaves and walnuts coated with caramelized sugar. Goat cheese brings a final element of distinction to this elegant salad.
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Oatmeal cookies with raisins and craisins.
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Slow cooking brings out the spicy sweetness of this Kielbasa dish--made zesty with ketchup, horseradish, and brown sugar.
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These scuffins, a cross between muffins and scones, are a scrumptious mini treat flavored with milk chocolate, dried cherries, and coconut.
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Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to presoak small tapioca pearls prior to cooking.
Ingredients: milk, sugar, pearl tapioca, eggs
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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cura ao, juice, sugar, champagne
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Pumpkin puree, milk, brown sugar, and cinnamon are all you need to make this fall smoothie.