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Recipe By: Grace Parisi Servings: Makes about 4 cups
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This is my grandma's (Sophie) kolacky recipe, and it probably came from her grandmother in Poland. My family can't get enough of these at Christmas.
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The cream cheese gives this delightful banana nut bread an added bit of moisture.
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Here the less common sweet tamales are made with cinnamon, aniseseed, raisins, and pine nuts.
cooking.nytimes.com
Though there is nothing wrong with a bakery cake — all those gorgeous piped roses — there is really nothing better than a homemade cake Homemade cakes say, "It is perfectly fine to stuff into my smallish home, play pin the tail on the donkey and leave with a loot bag holding edible bracelets and a plastic puzzle that will break in a week." Take back childhood, people
cooking.nytimes.com
This recipe is by Joanna Pruess and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This corn pudding made with canned corn, milk, sugar and flour is served cut into squares with a sweet butter sauce.
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Pretzels and Cheddar-flavored fish crackers are seasoned and toasted in this simple and delicious recipe.
cooking.nytimes.com
This ranch-dressing adaptation comes from Julia Goldberg, a cook at Superiority Burger, Brooks Headley's vegetarian fast-food restaurant in New York While traditional ranch relies on buttermilk and mayonnaise for its creaminess, the base in this version is tahini, or sesame butter, mixed with lemon juice and water until it turns smooth and glossy Maple syrup and a generous amount of salt are crucial to mimicking the intense salty-sweetness of bottled ranch
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Doughnuts made with Kool-Aid® are a county fair favorite. These simple to make deep fried delights are sure to please your family at home, too!
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This Mexican-style casserole tastes just like homemade tamales, with just a fraction of the work.
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These salted caramel brown butter cookies are a delicious, chewy addition to any holiday party or potluck.