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This vintage recipe makes wonderful use of day-old biscuits, baking them with an easy custard to create this chocolate biscuit pudding. Serve this warm with a scoop of vanilla ice cream!
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This recipe is by John T. Edge and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fish Sandwich with Caramelized Onions Recipe from Food Network
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Made with hard-boiled eggs, mayonnaise, ketchup, Worcestershire sauce, and sweet pickle relish, this Thousand Island dressing is perfect on salads or as a dip.
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A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown.
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Atlanta chef Anne Quatrano says these brownies have three pertinent flavors: chocolate, butter, and walnuts.
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Brioche French toast, pan-fried and then finished in the oven, is topped with browned butter and maple syrup in this decadent brunch dish.
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Light, crunchy butter cookies from the Philippines made with cornstarch instead of wheat flour.
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Freshly boiled potatoes and eggs are folded together with a mayonnaise-based dressing loaded with pickles for a tangy and bold potato salad.
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There are lots of pecans and coconut in this sweet and gooey pie that 's quick to whip up. Butter, sugar, coconut, flour, eggs and water are combined, poured into a pie shell studded with pecans, and baked.
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This is the best bread recipe. Light and fluffy rolls that melt in your mouth. Can be used to make loaves or cinnamon rolls.
Ingredients: water, margarine, sugar, salt, yeast, flour, eggs
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Brown sugar custard layered with bananas and peanuts -- homemade goodness.