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This recipe is by Bryan Miller and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Prepared sweet roll dough and colorful frostings speed up the cake-baking process for a Mardi Gras King Cake. A small plastic baby inserted into the side of the cake will bring good luck in the coming year to whoever discovers it in their slice.
Ingredients: dough, creamy, milk, food coloring
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The combination of lemon and strawberries makes this a wonderful summer delight. The added instant pudding to the regular cake mix gives this cake the texture of a chiffon cake made from scratch.
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If you're looking for a long-term baking project, this black cake from Trinidad, with fruit soaked in alcohol for 2 weeks, will fit the bill.
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Sliced sweetened rhubarb is topped with streusel and baked on a pastry crust for a deliciously tangy rhubarb dessert.
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The marshmallow whipped cream is everything.
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Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!
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This is a tasty way to use up all the yellow squash you have pouring out of your garden every summer. I also do this same thing with zucchini.
Ingredients: yellow squash, olive oil, cloves
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We like our snack cakes SUPERSIZED!
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This is an uncomplicated dish for warm weather and sunny days Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente The only real work is cooking the lobsters and chopping the meat