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This moist juicy dense and nutty carrot cake has been a family tradition for years. The recipe makes 2 Bundt pans and can be divided in half if necessary.
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I found this recipe in my card file. Don't know where it came from, but it's an oldie.
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A light buttermilk yeast dough starts you off on the right foot for these gooey rolls filled with brown sugar, cinnamon and butter. Once assembled, they can be refrigerated overnight if need be, so you can wake up and pop them right in the oven.
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This cookie got its name because a whole 18-ounce jar of peanut butter is used to make it. It is the creamiest, moistest cookie I have ever had, and bound to be a favorite with anyone who makes them. Just don't over bake them!
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A simple fresh plum cake tastes delicious plain or when served warm with vanilla ice cream.
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These blondies have strawberries and marshmallows throughout for a delightfully fruity and sweet brownie alternative.
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I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.
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In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking.
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This iconic American dessert looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it's turned over and that gloriously caramelized surface is revealed, it becomes so much more.
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Your bread machine makes this marvelous buttermilk bread laced with a whisper of cinnamon, and accented with fruit and nuts. Try it toasted or plain.
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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.