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Blueberries take the cake in this favorite family recipe with German/Pennsylvania origins. Spread the shortcake dough over a baking sheet, make a well and spoon blueberry pie filling into each square, then bake for a dessert or breakfast treat.
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This sausage gravy breakfast pizza makes a filling yet easy brunch, with rich homemade sausage gravy, scrambled eggs, and 2 kinds of cheese.
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When white rice is slowly baked with milk, sugar, raisins, and nutmeg, it is transformed into this delicious custard-like pudding.
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Turn ordinary hard boiled eggs into a delicious meal. Chopped cooked eggs and bacon are baked in a casserole with cheese sauce.
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This cake is also great for the cake part of Pineapple Upside Down Cake; just don't take the 1/2 cup of crumbs out when making Pineapple Upside Down Cake.
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This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!
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Authentic Mexican stuffed peppers start as fresh poblano peppers, roasted in the oven, skinned, and stuffed with cotija cheese. Floured and dipped in egg, the peppers are fried to tasty golden brown.
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This persimmon pudding is baked in the oven, not steamed. This recipe has been handed down in our family since 1850.
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This Madeleine recipe makes a rich and buttery French-style cookie accented with cinnamon.
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Use your leftover wild rice to make these hot little items based on the idea of a potato pancake.
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Quick and easy cherry cheesecake cupcakes are filled with a cream cheese filling and topped with cherry pie filling.
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An extremely moist chocolate cake with pumpkin and cream cheese frosting.