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This cake has a nice buttery color, and a fairly firm texture.
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A simple cake is the base, and a delightful combination of plums and custard is baked on top.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Unlike Mexican quesadillas, the Salvadoran version is a moist, sweet pound cake flavored with Parmesan cheese and topped with sesame seeds.
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Sweet fresh peaches are cooked on the stovetop to make a thick and juicy fruit filling, topped with a homemade biscuit mixture, and baked until golden brown. Serve warm with whipped cream, whipped topping, or ice cream.
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My son makes these bars for camping trips and soccer tournaments.
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This is a slightly healthier version of traditional chocolate chip cookies because margarine and cream cheese replace straight butter. They bake up moist and cake-like and have a delicious taste. I always gets rave reviews!
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Your basic buttery poppy seed muffin -- with a twist! Succulent confections with mounds of oats, raisins, and poppy seeds.
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For a dessert with an impressive presentation, try this spiced pumpkin cake roll filled with cream cheese frosting.
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This is one of my favorite banana breads. It took a couple of tries to prefect, but I finally found the right texture and serious banana flavor. Its pretty simple...
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Plenty of eggs and cream keep these pancakes fluffy, while almond and coconut flours keep the carb content low if you're on the keto diet.
cooking.nytimes.com
Basic pancakes are simple to throw together and are guaranteed to delight a crowd But go one step further, separating the eggs and beating the whites, and you turn the ordinary pancake into something almost soufflé-like These also contain ricotta, for extra richness that doesn't weigh the pancakes down.