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This is a bit of an unusual cake, but great for Christmas. The chocolate mixed with raisins, applesauce, and spices gives a nice texture with a lot less work than plum pudding itself.
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Applesauce, Cheddar cheese and fresh sage bring savory fall flavors to corn muffins.
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A baked omelet (fritatta) with potato, onion, bell pepper, mushroom, tomato and ham.
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A classic pear and almond tart is reinvented as a dairy-free and gluten-free dessert sweetened with maple syrup in this super easy recipe.
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This is a wonderful recipe from Colonial Williamsburg.
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This single-serving cake is made in a coffee mug and 'baked' in the microwave. Quick and easy!
cooking.nytimes.com
Back in 1992 the food writer Molly O’Neill playfully named David Firestone “the Latke King” in her “New York Cookbook,” and included a recipe he had modified from his mother’s and grandmother’s Mr Firestone, who was for many years an editor at The Times, now uses a food processor to make big batches, sometimes just for the family, sometimes for 60 friends or more
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Hot cross buns are made with buttermilk and raisins with a hint of cinnamon. These are a family tradition for Easter brunch.
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The smell of gooey cinnamon rolls baking in a caramel mixture of brown sugar, butter, and molasses is definitely a treat to wake up to!
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Chocolate cookies filled with chocolate-covered caramel candies and sprinkled with salt are a sweet and salty food gift for the holidays.
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Bran cereal and whole wheat flour give this raisin-studded quick bread a nutty taste.
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These red velvet brownies get an extra kick from a bit of red pepper!