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cooking.nytimes.com
This recipe came to The Times in 1996 from Annie Davis, a United Air Lines flight attendant from Elizabethton, Tenn., who competed in the Appalachian Fair in Tennessee It is a classic summer pie, but don’t feel beholden to the season’s gifts: if the taste for blackberry pie strikes in, say, darkest January, feel free to bake it with frozen fruit Use the opportunity to remind yourself that summer is, always and forever, on its way.
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Chewy fennel-flecked energy bars, packed with dried figs, almonds, and hazelnuts.
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Haddock baked in a cream sauce seasoned with mustard and Cheddar and Monterey Jack cheeses.
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Aaaah...rosemary-herbed chicken breasts braised in Marsala wine with portobello mushrooms and onion, then topped with melting mozzarella.
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Pumpkin + Donuts = awesome! These cake donuts are baked and then glazed lightly or covered in cinnamon-sugar.
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Apples and cinnamon sweetened with fructose are baked under a honey buttermilk biscuit crust in this dessert from the American Diabetes Association.
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This is a compilation of several Shortbread recipes I have. It should use real butter and not be TOO sweet.
Ingredients: sugar, butter, flour, rice flour
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A quick and easy fruit salad dressing is made with sour cream and sweetened condensed milk spiced with cinnamon and cardamom.
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These paleo chocolate chip cookies use almond butter as the base creating a cookie that is gluten-free, grain-free, and dairy-free!
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Creamy pecan candy is a southern favorite treat that will add flavor and crunch to your holiday dessert trays.
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Blend almond milk, oats, strawberries, and yogurt together to make this recipe for a fast and filling strawberry oatmeal breakfast smoothie.
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Get Panna Cotta (Cooked Cream) Recipe from Food Network