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These mini cupcakes with sour cream and cornmeal are frosted with maple butter cream and make a delicious snack or dessert.
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This recipe is by Mark Bittman and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: potatoes, beets, olive oil, flour
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A portable s'mores-flavored tart with marshmallow, chocolate, and a graham cracker crust.
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Extra large ginger cookies, with ground ginger, cinnamon, cloves, and molasses.
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Chewy pizza crust made with a blend of three flours and dried herbs. Just add your favorite toppings and sauce to make a fantastic pizza pie!
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These sweet muffins incorporate corn kernels as well as corn meal for a bigger corn taste.
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A homemade crust made with butter and egg yolk encases this classic Southern style pecan pie.
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Delicious chocolate bundt cake infused with bourbon whiskey.
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Get 10-inch French Meat Pie Recipe from Food Network
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Homemade turkey gravy is simple to prepare when using leftover drippings and turkey stock and is a delicious addition to Thanksgiving dinner.
Ingredients: turkey drippings, flour, turkey
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This vegan chocolate mousse is a beacon of hope for even the most self respecting 1000 calorie mousse devotee. Everything comes to the party to create the perfect...
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This sticky Lebanese confection is made with dry farina (sometimes known as Cream of Wheat®), baked to a golden brown, and drizzled with sweet orange blossom water syrup.