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This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!
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These are Pennsylvania Dutch Funny Cakes, baked in a pie crust with a chocolate "funny" layer that sinks to the bottom while baking.
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Blueberry zucchini muffins are a tasty and colorful breakfast or on-the-go snack the whole family will like.
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Adding pumpkin to a native American-style fry bread isn't exactly traditional, but it makes a delicious fall and winter treat when served hot with butter, honey, or powdered sugar. You can use canned pumpkin instead of fresh.
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A vintage recipe for coleslaw handed down through the family is similar to the one from that famous chain of chicken restaurants. Mayonnaise and buttermilk make the dressing creamy and tangy.
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A wonderful cake to serve as a special breakfast with coffee or tea. This takes a little time to prepare, definitely worth it.
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All the goodness of a pumpkin pie is blended into a smoothie and topped with crushed cinnamon graham cracker crumbs.
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A crumble topping made with butter, flour and pecans is sprinkled over the top of sweet potatoes blended with egg, milk, sugar and vanilla in this preparation of the popular vegetable to serve with turkey.
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I developed this recipe after trying many versions and I like this one the best. It's moist and has a sponge-like consistency and is very simple to make. It can also be used in a 9x13 pan.
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This creamy pumpkin pie smoothie shake will satisfy that craving for your favorite seasonal dessert until the holiday season comes again.
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Let your colors fly with this easy shortcake. Pretty blueberries and red strawberries get a fluffy white frosting.