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I've kept this recipe from my Grandmother. Apples, celery, dates and walnuts are dressed in a light fluffy marshmallow cream. It's very good and children seem to love it.
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Banish all thoughts of gluey morning oatmeal. These crisp oat cakes may change the way you think about the grain. The batter is sticky; so it's easiest to form the cakes right in the pan rather than by hand.
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Everything about this pie is yummy. The crust is buttery and nutty, and the lovely filling is made from melted milk chocolate almond bars, milk, marshmallows and whipped cream. Plan on freezing this melt-in-your mouth pie for 5 hours.
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Get Cheese-Swirled Tuna Casserole with Green Peas and Mint Recipe from Food Network
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Take your ice cream or spice cake to the next level with a spirited sauce.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 2 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Butter and chocolate graham crackers make a crust for this otherwise 'no-bake' tiramisu-style cheesecake.
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All the key players for a loaded baked potato are simmering together creating the ultimate comfort-food potato soup.
cooking.nytimes.com
This gratin contains less cream that you might expect, and it’s a simple dish, although preparation of the artichokes might take a little extra time Chef Acheson says: “Everybody thinks there is a lot of complexity to artichokes Cooking and cleaning an artichoke is not difficult
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Le Bernardin pastry chef Michael Laiskonis serves this milk-chocolaty dessert in an eggshell with caramel foam; it's known as "the egg." It's just as good in ramekins, topped with a simple caramel sauce blended with maple syrup.
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Chicken in cream soup is coated with the smooth, slightly sweet tang of melted Swiss cheese and topped with buttered bread crumbs.