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This recipe makes a moist bar cookie filled with apricots and dates.
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This is a chewy oatmeal cookie with walnuts and cinnamon.
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These have always been a childhood favorite of mine growing up in the 70's and they still are today.
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Everything about this pie is yummy. The crust is buttery and nutty, and the lovely filling is made from melted milk chocolate almond bars, milk, marshmallows and whipped cream. Plan on freezing this melt-in-your mouth pie for 5 hours.
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This whole wheat banana bread is sweetened with honey and rich with peanut butter.
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Simple cake doughnuts you can make fresh in your own home. Spiced with cinnamon and nutmeg, you could even make the dough the night before!
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A must-have for the raspberry lover. I get rave reviews every time I serve this. And because you can use frozen or fresh raspberries, you can enjoy it all year! This recipe makes 2 pies.
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A walnut crust is the perfect stage for a luscious layer of pistachio pudding sandwiched between sweetened cream cheese and a layer of whipped topping. A sprinkling of chopped pistachios and maraschino cherries finish this dreamy pie.
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After I couldn't find a recipe for chocolate sour cream pound cake, I made this recipe by combining three cake recipes and using some suggestions from my brother-in-law. It will stay moist for a week, but this cake is so good it won't last that long!
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Ricotta cheese gives this Starbucks® copycat blueberry pound cake such a lovely texture you just might find it better than the real thing.
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Cherries and almonds work well together in this cake recipe that is great for holiday baking.
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Balls of rich gianduja (chocolate-hazelnut) gelato are filled with a maraschino cherry and rolled in grated chocolate to resemble a truffle.