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A delicious gluten free cupcake recipe using rice and millet flour. The millet lends a bit of a cornbread taste to it. This could also be made into a 8 or 9 inch cake, or without the cocoa powder for a white cake.
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This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.) Originally submitted to ThanksgivingRecipe.com.
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A delicate almond cake is layered with a sweet dried plum filling in this traditional Eastern European dessert. This torte needs to be made a day ahead to allow the layers to set.
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This recipe is a wonderful way to use persimmons. These bars are moist and fragrant with sweet spices.
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Those easy-peel little tangerines in the orange net bags are just begging to be made into tasty muffins flavored with cranberries.
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Roast pork with crackling tastes too good to be eaten only on special occasions.
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This recipe will give you four generous loaves of sweet, simple whole-wheat bread, so you do not have to bake every day.
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This is a sweet crunchy cookie with chocolate chips and granola. Easy to make and quick to satisfy.
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These rich chocolate cookies finished with a sprinkle of French fleur de sel are the best mix of salty and sweet.
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Get No-Pain Lo Mein Recipe from Food Network
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Get Blue Cheese Risotto and Toast Points topped with Roasted Garlic, Caramelized Onions, and Goat Cheese Recipe from Food Network
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Get Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread Recipe from Food Network