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These classic chocolate whoopie pies filled with a thick layer of fluffy white frosting are a treasured family recipe from Grandma. They make great Christmas gifts.
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Both all-purpose and whole-wheat flours are used in this heartier sweet bread. Extra nutty flavor comes from both walnuts and wheat germ.
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I'm seeing lots of savory, non-breakfast versions of Dutch Babies on menus lately, so I thought I'd try it with this amazing bacon and asparagus version. The best pan to use is a 12-inch cast iron skillet.
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Very ripe bananas keep this quick bread sweet and moist.
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Pumpkin bars with a hint of maple flavor have cake on the bottom, a creamy middle layer, and a layer of fluffy whipped topping to finish. Sprinkle with cinnamon and toasted pecans for the perfect touch.
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Made with fresh fruit and buttermilk, this blueberry lemon cake with buttercream frosting is perfect for a party.
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A woman outraged at the $250 bill for a chocolate chip cookie recipe spreads the recipe far and wide. True story?Who knows, but it is a mighty fine cookie.
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Crabmeat, two kinds of cheese, capers and sherry bake up in a delicious breakfast strata. You can substitute apple juice for the sherry if you like.
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Sweet potato, coconut, and walnuts are baked into a delightful bread perfect with a cup of tea.
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This British bakewell tart (a delicious almond tart with fruit jam) is from my grandmother and has been baked in my family for generations.
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Eggs, sausage, cheese, and Southwest spices are baked in a 9x13 inch pan. I've used this yummy recipe several times with great success.
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Ripe peaches are topped with butter and brown sugar, then baked with a sweet, cookie-like crust.