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This is a double-crust pie that can be made with either fresh or frozen rhubarb. The rhubarb is cut into nice-sized chunks and folded into a mixture of sugar, beaten egg yolk and flour. The filling is then arranged in a prepared crust, topped with another, and baked until golden. Serve it warm with scoops of vanilla bean ice cream.
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For your next holiday breakfast try these delectable pancakes, opulent with egg yolks and sour cream and lightened with fluffy egg whites. Serve with your favorite fruit preserves, apple sauce or a dusting of cinnamon sugar.
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German chocolate cake frosting that is cooked on top of the stove and put on warm cake while frosting is warm.
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This recipe makes low-fat muffins with great taste and texture. Egg whites, non-fat milk, and only a little oil does the trick.
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An inherited recipe, these buttery hazelnut cookies are a snap to make and simple to bake. Prepare the dough and refrigerate as a log, then slice into rounds, decorate with candy sprinkles, and bake. Easy!
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These muffins are packed with nutritious fiber.
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Apricots that are just ripe are easiest to peel when blanched. If you can't find toasted hazelnuts, you can roast them in a 350-degree oven until fragrant and golden brown, about 15 minutes.
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Get Pad Thai Recipe from Food Network
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Get Mama's Lasagna Recipe from Food Network
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Sweetened condensed milk and custard mix distinguish this very creamy, no-bake pumpkin pie. And it 's a snap to make. Pumpkin puree, brown sugar, spices, custard mix and sweetened condensed milk are stirred up in a saucepan until everything is mingled. The filling is then poured into a pre-baked crust and chilled until ready to serve.
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You will have a hard time from eating just one of the delicious bar cookies with dates and nuts you get from this easy recipe.