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cooking.nytimes.com
This recipe by Edna Lewis, which was featured in a Times article about her in 2009, is an easy one, a classic light cake that is delicious topped with fruit, glazed with lemony sugar, turned into a summer parfait, or eaten all by itself Be careful not to overbeat the egg whites, and bake it until it springs back to the touch.
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This recipe forms a rather stiff dough, you might have to press it in the pan. One time I put raisins in the batter by mistake, and my husband loved them that way. You can also omit the chocolate chips and have them plain if you wish.
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Pumpkin puree, egg, dark brown sugar, and warm fall spices combine into a microwave mug cake that's an easy, decadent dessert for one.
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These cookies are nice change of pace from the regular chocolate chip cookie. They have extra sweetness form the ripe banana and milk chocolate chips.
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This strawberry and blueberry protein smoothie made with Greek yogurt, milk, and oats is a quick and easy way to fuel up for the day.
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This fresh fruit dessert is a clafoutis-like combination of peaches, blackberries, thyme, and black pepper. It's almost as much fun to say as it is to eat!
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"My great-grandmother won so many blue ribbons with this cake," Katie Lee says. "I love to serve it with peaches, because the cake sops up the juices so nicely."
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A sweet and delicious custard pie made with buttermilk in a deep dish.
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The fronts of these twee tarts are tiny blank canvases. Try decorating them in a way that hints at whats inside, using the same colors and flavors as the filling. If youd like, make the tarts more healthful by filling them with low-sugar fruit
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Get Chocolate Parfait Recipe from Food Network
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I'm a guy that does almost no cooking, but I can bake this. Turns out good every time. A big hit, with the young and old alike!
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Your favorite fall pie as a boozy punch.