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Lighten your morning cup of coffee with this delicious non-dairy, gluten-free, vegan creamer made with coconut milk, coconut oil, and almond milk.
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This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.
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This bread has just enough whole wheat to make it hearty and wholesome.
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These moist, lightly sweet biscuits are just perfect for breakfast or a cup of tea in the afternoon.
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An overnight soak in apple cider brine plus a rub of gently seasoned olive oil yields a roasted turkey with browned skin and flavorful, juicy meat.
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Crisp on the outside, soft on the inside, these whole wheat cookies made with lemon pie filling will vanish from your kitchen very quickly!
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Cooked in a special cast iron or electric griddle with seven to nine cups, these traditional Danish dumplings are round, doughnut-like pastries dusted with confectioners' sugar and eaten with a dollop of raspberry or strawberry jam.
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Cool down—while transporting to the tropics—with layers of buttery graham cracker crust, pineapple, and whipped cream cheese.
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This is always a hit! I use a mint flavored frosting for this cake.
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A delicious cookie, great for the holiday, especially if you are a chocolate lover!
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Using cherry pie filling helps make this a quick and tasty treat for your bumper crop of rhubarb.
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Sweet potatoes are baked and the flesh is combined with cream cheese, brown sugar, margarine, vanilla extract and walnuts. Then the skins are filled with the mixture and baked again.