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An intriguing infusion.
Ingredients: sugar, water, bay leaves
cooking.nytimes.com
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
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Get Ice Cream Sundae with Homemade Caramel Sauce Recipe from Food Network
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These are like little peanut butter and chocolate balls. You basically mix it all up together. It is a perfect recipe to do at a sleepover or for parties. It is pretty simple and it really doesn't take too long. It takes about as long as chocolate chip cookies do, maybe a little longer, but if you love chocolate and peanut butter, you'll love this.
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These cookies are great to make ahead and have on hand for cookie emergencies. A simple slice and bake cookie that keeps well in the refrigerator or freezer.
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This recipe belonged to my mother. It is one the many cookies from her Christmas cookie collection.
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If you like Gooey Butter Cake you will love these cookies. You can't stop eating them.
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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.
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Knotted rolls topped with Parmesan and poppy seeds that can stand up to the juiciest of burgers.
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Luscious buttercream infused with the sweet flavor of white chocolate makes the perfect topping for cakes, cupcakes, cookies, and other treats.
cooking.nytimes.com
This lean milk punch is concocted with vanilla-macerated bourbon It takes only a few minutes to prepare (maceration aside), and delivers an outsize glow on a chilly night Though it might make a flu sufferer feel better, don’t wait for the flu to try it.
Ingredients: milk, demerara, bourbon
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Ready in under an hour, this gluten-free dessert made with buckwheat flour, canned peaches, almond milk, and butter is celiac-friendly.