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In this family recipe, creamed corn is baked with eggs, milk, butter and spices. Play with the spice and sugar measurements to suit your own taste.
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This streamlined fudge recipe is simple enough for children to make (with supervision, of course) and relies on the addition of mini marshmallows for silkiness.
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If you're tired of having totally flat or stiff and tasteless chocolate chip cookies for the high altitude baker, then this is the recipe for you! If you like firmer cookies, increase the flour by 1/4 cup.
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These prize-winning sour cream biscuits are delicate in texture and taste, enhanced by a scattering of raisins, and hints of sugar and cinnamon.
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Unsweetened chocolate makes these a darker, richer version of gingerbread cookies.
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A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe.
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Buttermilk and vanilla make for two moist, well-flavored loaves.
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Irresistibly inventive, this pie recipe calls for sweetened condensed milk that is boiled in its unopened can for three hours until it turns into a fabulous toffee. Then the toffee is poured into a graham cracker and gingery crust and topped with sliced bananas and whipped cream.
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Four cups of fresh raspberries and a hint of cinnamon are inside this incredible double-crust pie.
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I don't know where this recipe originated, but it was a favorite of my Mom's when I was growing up. Her notes on the recipe says, "County Fair Winner". The dough is batter-like in consistency and cookies are very soft and cake-like.
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These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar.
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Get Uni Risotto with Seared Japanese Scallops, Truffle Vinaigrette and Ikura Recipe from Food Network