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This is a traditional German beet salad with a simple oil and apple cider vinegar dressing and caraway seeds that can be eaten warm or cold.
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This simple shortbread cookie is baked in a nine inch round cake pan, and cut into wedges.
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A refreshing and light alternative to lemonade. A syrup made with pineapple juice and lemon juice is mixed with carbonated water over ice.
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This is a fluffy whipped frosting that is lovely on cakes. Makes enough to frost one 9x13 inch cake.
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Homemade croutons are a great way to put leftover bread to good use.
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These yeasted breakfast pastries are stuffed with a sweet prune filling. They're a tradition on many holiday brunch tables.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
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Cake flour and whipped cream make this cake extremely light and tender. Fill with your favorite frosting or serve with fresh fruit.
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Make your own OREO® cookie crumbs with this quick and easy recipe that you can use for any recipe that calls for chocolate cookie crumbs.
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This decadent flourless chocolate cake is easy to bake in a water bath and will impress any guests. Glaze it with ganache and serve with raspberry sauce, if desired.
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No-Bake Cookies made with instant chocolate milk mix (not baking cocoa).
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Get your blender ready, this dressing is fabulous. Just the right proportions. It 's great on a salad with lots of hearty ingredients like pasta, garlic croutons and salami.