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The choux pastry for the profiteroles is made with matzo meal and margarine, making it appropriate for a dairy or meat meal. The tropical treatment of the filling gives this classic French dessert a fun new twist.
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Puff pastries are filled with a delicious combination of Granny Smith apples, butter, cinnamon, cookie crumbs and Marzetti® Old Fashioned Caramel Dip.
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Light, crunchy, and adorable, these homemade goldfish crackers will have kids and adults snacking.
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A little nutmeg in the batter heightens the sweet potato flavor, and finely chopped pecans give an interesting crunch. These wonderful waffles will warm you up on a cold morning.
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As a little boy I grew up helping my mother make apple and fruit pies. She was from Cork in southern Ireland so I'm guessing the recipe is Irish and possibly the same one her mother taught her. Sadly my mum is no longer with us, but her legendary apple pie lives on in my memory. I promise you will love this pie!
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Crisp sugared tops give way to tender, buttery cookies sandwiching sweet-tart berry jam. Assembled before baking, the stars' rich dough and fruity filling melt into each other.
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Fluted brioche molds make these individual vanilla cakes blossom. Sweetened cream cheese adds a fluffy dimension, and a sprinkling of poppy seeds lends a bit of crunch.
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After chilling ahead of time, these key lime pie Jello-O® shots, with cake vodka and graham cracker crusts, are ready to start the party.
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The basis of this recipe was my grandmother's-she was the "sweet grandma" (as opposed to the "spicy grandma")...she loved figs and they were always part of any...
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Lemon pound cake makes a refreshing stand-in for basic biscuits in this strawberry shortcake recipe using a blend of sweetened heavy cream and yogurt as a tangy topping.
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These moist cupcakes made with lemon pudding are topped with lemony cream-cheese frosting.