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I learned how to make these growing up watching my mother Alma. We have never used an actual "recipe", but for your convenience I came up with one.
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These are the perfect spicy and slightly sweet snacks perfect for those with dairy, egg and gluten intolerances... as well as those who love them! These muffins...
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These are tiny gingersnaps that pack a punch of flavor! I call them 'midnight' because they taste dark and mysterious to me. They are similar to the German pfeffernuss (peppernuts).
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Orange juice in this well-spiced loaf offers a light citrus contrast to the sweet potatoes.
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A spicy sandwich cookie filled with raspberry or blackberry jam and decorated with "holly".
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This cake is more of a confection than a cake. It makes a beautiful, festive presentation. This recipe came to our family from a dear lady, Mrs. Barrows, in Corpus Christi in 1948. She shared this family recipe with my mother. Remember to leave all the fruits and nuts whole. Slice the cake thin. The slices are beautiful because you slice into the whole fruit and nuts.
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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!
cooking.nytimes.com
A basket of warm mini-madeleines ends the meal at Rôtisserie Georgette in Manhattan But in the summer of 2017, the owner Georgette Farkas challenged one of her chefs, Stephanie Abrams, to come up with a savory version to pair with a predinner drink They’re easily made at home; the recipe produces a generous quantity
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This is a relatively plain cake made moist with prunes and prune juice. Its nice to have slice of this cake for breakfast in the morning.
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Whole almonds are surrounded by a ricotta cheese and coconut mixture and coated with white chocolate to make 'snowballs' you can enjoy any time of year.
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No-bake power bites, made with almond butter, oats, honey, and coconut, are a portable snack for healthy on-the-go eating.
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A dynamite version of mud pie made by layering ice cream, chocolate fudge sauce, and cookies!