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Traditional gingerbread men with lots of spices are always a tasty treat on your holiday cookie tray.
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The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one The point has been to change carefully and ever so slightly, always and never At no time can the restaurant be perceived as changing at all
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Yeasted dough, layered with butter, ground cardamom, and nutmeg.
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This recipe will yield a lightly colored sugar cookie to tempt a crowd.
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These mouth-watering lemon poppy seed muffins are always a hit!
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Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!
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Vatrushka are sweet Russian pastries with yeast dough filled with farmer's cheese, egg, vanilla, and sour cream that go great with coffee.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tart, firm apples bake to juicy tenderness under a cobbler topping that is a cross between cake and biscuit. It goes nicely with custard sauce.
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Yellow cake mix stars in this delicious alternative to the classic pumpkin pie. It 's mixed with egg and melted butter to form the yummy crust for the crisp. And once the pumpkin filling is in place, it 's made into a streusel topping. Serve warm with freshly whipped cream or scoops of vanilla ice cream.
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Get Pumpkin Wonton Ravioli Recipe from Food Network
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Mashed potato is used as a binder in these tasty, lightly crisp tuna patties.