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Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake.
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These protein bars with chocolate, raisins, and cranberries never go into the oven. Just mix the ingredients and refrigerate until firm.
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Truly a chocolate-lover's dream, these muffins are made with semisweet chocolate and chocolate chips. They freeze well, but they will be gone before you know it.
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Cookie dough is rolled in graham cracker crumbs and baked into a perfect combination of soft-in-the-middle and crisp-on-the-outside-style cookie.
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Given extra flavor from nutmeg, this lemon zucchini bread is an easy, sweet option that everyone will love.
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They are so delicious - you wouldn't believe that something with prunes would be so good, but they are! And they are low in fat - 1 muffin is less than 5grams of fat. They are so moist and not rubbery or chewy! A definite must try. I had the whole lot devoured in a day.
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This is in response to Carol's request for what she called 'Futimonbuckles' but in Norwegian - Fattigmann Bakkels would sound the way she spelled it. This is a very old recipe that dates back over a 100 years and actually means 'Poor Man's Cakes'.
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Pumpkin puree, eggs, and evaporated milk combine in this easy flan flavored with cinnamon, ginger, and cloves that tastes just like pie.
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This brandy baked cranberry sauce is simply delicious.
Ingredients: cranberries, sugar, brandy
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Lori Stephens's grand-prize winning recipe from South Pittsburg, Tennessee's National Cornbread Cook-off showcases cornbread batter in delicate pan-fried cakes topped with a spicy ancho chili and shrimp sauté.
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An easy creamy corn casserole made with canned cream-style corn baked with egg and crushed crackers.
Ingredients: cream, saltine crackers, egg