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Filled with pumpkin flavor and topped with a buttery brown sugar and walnut topping, this coffee cake is the perfect treat this fall season.
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The addition of chicken to this picnic essential lets it do double duty as main dish or side salad.
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The lovely chocolate custard filling in this pie is creamy and very chocolaty. It 's cooked in a double boiler until pudding-thick, poured into a baked pastry shell, and slathered with meringue. After six minutes in a hot oven, it 's ready to serve.
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This is a very easy cake made with canned pumpkin and yellow cake mix. Serve with vanilla ice cream or whipped cream.
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This recipe does taste like Mrs. Field's. When I make them it does not take long for my husband and three boys to make them disappear.
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Sweet potatoes are blended into an airy mixture with heavy cream, sugar, and eggs, then seasoned with cloves, nutmeg, cinnamon, and nutmeg to make a dreamy, souffle-like side dish.
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This recipe puffs up to make great Sugar cookies. My Great Grandfather was a baker, and this is the kind the bakery made.
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My brother loved this pie so much that he learned to make it.
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This has been in my family forever. The secret is to NOT overbake it - that will ruin a chocolate cake every time.
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This recipe makes good use of the bold flavor of black walnuts, which are native to central and eastern United States.
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My recipe uses nutmeg as part of the ingredients to roll the cookies in before baking.
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Carrots, onion and green onions are coated in a thin batter and fried. This is a crispy treat that's great on its own, or with your favorite sauce.