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With all the flavor of a traditional pumpkin pie, this whipped pumpkin pie boasts a lighter texture and a graham cracker crust.
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White sugar makes the Kettle Corn taste like popcorn balls. Use brown sugar and it will taste like caramel corn.
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This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: heavy cream, brown sugar, sugar
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Juice, water, sugar...easy, breezy lemonade!
Ingredients: lemon juice, water, sugar
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As a little boy I grew up helping my mother make apple and fruit pies. She was from Cork in southern Ireland so I'm guessing the recipe is Irish and possibly the same one her mother taught her. Sadly my mum is no longer with us, but her legendary apple pie lives on in my memory. I promise you will love this pie!
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This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
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This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees.
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Wonderful pungent flavors make this dish perfect for a dinner party. The sauce is made from soy sauce, Chinese black vinegar, sesame oil, garlic, a tad of sugar and a sprinkling of green onion. It smells wonderful when it 's folded into hot soba noodles.
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Get Fall River Clam Chowder Recipe from Food Network
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Baby greens are tossed with strawberries, cranberries, and onion all of which are drizzled with a red wine vinaigrette.
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The autumnal bounty of apples and pears makes this maple syrup and pumpkin pie spice-flavored crisp recipe a fall natural.