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If you like the candy bars, you will like this cake.
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Crab fritters are fried and served with a garlic and horseradish dipping sauce. Super simple, yet elegant enough to serve to company!
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Sour cream and fresh rhubarb make this coffee cake moist and tasty, and the sprinkle of cinnamon sugar on top gives it a sweet crunch.
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A favorite dish to eat during Lent, these Irish zucchini and potato pancakes are delicious with sour cream, applesauce, or even ranch dressing.
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In under one hour, this satisfying one-dish breakfast bake will be ready for your guests to enjoy.
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Blueberries and pumpkin pair in these nutmeg and cinnamon accented muffins that blend summer and autumn flavors with the tasty texture of quick oatmeal.
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These flaky little pies may be the ultimate grab-and-go dessert.
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Delicious 'pick-me-up-snack' any time of the day for chocolate chip lovers.
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Fresh rhubarb, sour cream, and a hint of nutmeg star in this easy coffee cake.
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This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Melissa Clark and takes 1 hour plus cooling. Tell us what you think of it at The New York Times - Dining - Food.
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Use this recipe with coconut, oatmeal, and chocolate chips to make crispy, delicious oatmeal cookies.