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This recipe is by Regina Schrambling and takes 2 hours 15 minutes, plus overnight standing. Tell us what you think of it at The New York Times - Dining - Food.
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This is a simple and delicious recipe for an unusual Mennonite pie treat. Ground cherries are spooned into an unbaked pie crust, covered with a brown sugar mixture, and sprinkled with a sweet and buttery crumb topping. It bakes up fragrant and yummy.
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A no-cook version made with instant vanilla pudding mix, whipped cream and condensed milk -- and, of course, bananas and vanilla wafer cookies!
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Dark chocolate, hazelnut, and caramel give these truffles a sweet and nutty flavor boosted with a dash of salt?
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Get Dijon Maple Glazed Spiral Ham Recipe from Food Network
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Inspired by National Sandwich Day, Flor de Caña rum teamed up with top mixologists to create cocktails like this PB&J created by Gianfranco of Tippling Bros.
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Orange juice and lemonade concentrates blend with a simple syrup, pineapple juice, and mashed bananas in the base for a tasty slush.
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A simple white bread for the bread machine. Dry potato flakes help make the texture soft.
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These rolls are JUST like the ones the cafeteria ladies make in the school lunch rooms! They are super easy and everyone will want the recipe.
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My mother's family originally came from Sicily and every family member makes his or her own version - this version came most recently via Brooklyn. If there are any leftovers, they freeze very well. MANGIA!
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Get Vanderbilt Traditional Christmas Duck Recipe from Food Network
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Rhubarb upside down cake made with a cake mix and fresh rhubarb has a light strawberry taste and a pretty red layer of fruit, thanks to a box of strawberry gelatin. It's nice for picnics, and the white and red color makes it a natural for the 4th of July or any patriotic occasion.