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This is the richest, most delicious pound cake you will ever eat. There is no substitute for real butter!
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This simple recipe makes 8 individual tarts. They are little raisin-studded brown sugar custard tarts flavored with lemon and vanilla.
cooking.nytimes.com
This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Popcorn is coated in a peanut butter and marshmallow mixture that is sweetened with a little brown sugar. A simple treat that doesn't require the stove.
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This recipe makes twelve tarts filled with raisins and a wonderful brown sugar, toasted coconut, and walnut mixture that bakes up gooey, sweet and absolutely delicious. Top with a dollop of unsweetened whipped cream.
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This is a creamy honey-cinnamon treat, and is absolutely wonderful on toast, bagels, muffins, pancakes, waffles.
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These diminutive sweet tarts are made from brown sugar, lemon juice, melted butter, egg, lots of raisins and a smidgen of nutmeg. They bake up golden and delicious. Serve with a dollop of whipped cream.
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This is a Dutch recipe for 'buttercake' made with plenty of butter, of course, and lemon and vanilla for flavor.
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A perfect combination of flavors.
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For coffee lovers. A delicious mocha frosting. Perfect with chocolate, caramel, or white cakes.
cooking.nytimes.com
Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang This version was adapted from Amandeep, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal
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This no bake cookie is a simple, chocolate-coated treat!