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If you like chewy brownies, but are also fond of butterscotch, then try this recipe.
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Rainbow pasta dotted with green peas, crunchy bits of celery, and imitation crabmeat is wrapped in a creamy dressing with a touch of sweetness.
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These chocolate sponge cake muffins with oats and shredded coconut have a subtle chocolaty flavor that's welcome at brunch or for dessert.
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This colorful salad tastes as good as it looks. The dressing is sweet and creamy and poppy seeds add a peppery punch.
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A sweet cream cheese and peanut butter mixture is dolloped over chocolate batter to create volcano-like craters in this decadent cake.
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The blueberry muffin gets a boost in this tasty recipe that uses whole wheat flour and adds strawberries to the traditional oatmeal muffin.
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Rhubarb filling baked in a pie crust with meringue on top. This excellent dessert is made in an 9 inch square pan.
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Peaches are nestled into a nicely spiced batter and baked into a bubbling peach cobbler that is perfect to serve on summer evenings.
cooking.nytimes.com
I suppose crustless quiche is a contradiction in terms, like seared ceviche But if, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, this is the way to go Once you take the crust out of the quiche you not only radically alter the concept but expand its possibilities
Ingredients: cream, eggs, emmenthal, parmesan, salt, cayenne
cooking.nytimes.com
This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a great white wedding cake for those of you who like it plain.
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This is a wonderful easy recipe that is truly delicious. Lemon sheet cake with a cool lemony cream topping. Everyone who has tried it absolutely loves it.