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Lemon juice, nutmeg and vanilla do wonderful things for this tasty sweet potato pie. And a combination of milk and cream make the filling smooth and rich. All the ingredients are stirred up in one bowl, so making this pie is a snap, and it bakes in an hour. Serve warm or cold with a bowl of just-whipped cream.
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This pineapple poke cake gets a sweet layer of pudding atop and lemon gelatin-soaked cake creating a crowd-pleasing cake for any occasion.
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Some people like to make an angel food cake as a birthday cake. I have made this one before, and it was great. I made a butter icing, and just tinted the color I wanted. I put in those little dragees you see in the store inside the batter.
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This is an old Seattle recipe for a simple cake to turn overripe bananas into a delicious dessert.
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Broccoli, cauliflower, bacon, and mozzarella cheese are tossed in a creamy mayonnaise dressing to make this cool and refreshing summer salad.
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Peaches are cooked into a syrup flavored with nutmeg, then baked under a flaky crust.
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Fluffy banana muffins are ready in less than an hour and make the perfect on-the-go breakfast.
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This robust bread machine product is defined by its winning ratio of wheat, rye and bread flours, quietly sweetened with honey and molasses.
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Sourdough batter makes these rolls a cut above the rest. Include raisins or nuts in the filling for even nicer results.
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Cinnamon, coconut, brown sugar and sour cream are swirled into the batter for this marvelous sweet bread.
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This is the best pumpkin roll I've ever tasted. Everyone who tastes it always ask for the recipe. Note: One 29 ounce can of pumpkin will make 5 pumpkin rolls. Dust with additional confectioners' sugar, if desired.
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This classic zucchini relish has just a hint of dry mustard. Pint size jars make it an easy and inexpensive gift.