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You loved our cornbread hors d'oeuvres baked in mini-muffin tins, so we found a way to make them even more scrumptious. Mix in one of the sweet, savory, or spicy flavor combinations below, or create your own.
cooking.nytimes.com
This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
www.allrecipes.com
This roasted sweet potato casserole gets the special treatment with a spiced pecan crumble topping.
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Get Ginger Pear Cake Recipe from Food Network
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Get South Indian Spicy Lentil Stew Recipe from Food Network
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Get Killer Hazelnut Brownie Bites Recipe from Food Network
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These desserts are made from pound cake shaped to resemble an egg white, then scooped out and filled with a lemon-curd "yolk." These cakes can be made in advance and stored in the freezer.
www.chowhound.com
This Apple Dapple Cake recipe is packed with apples and pecans and is drizzled with a sweet brown-sugar glaze.
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Get Taco Bar Recipe Recipe from Food Network
cooking.nytimes.com
I’ve never been much of a muffin maker If I’m going to bake, I’d prefer to make a whole cake But there is one kind of muffin that I heartily embrace — an upside-down fruit muffin
www.simplyrecipes.com
This EASY bean soup is the answer to the "What's for dinner?" dilemma. You probably have most of the ingredients in your pantry already, and turning them into a satisfying vegetarian soup is easy-peasy.
cooking.nytimes.com
The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time.