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This crunchy sweet goodness is intoxicating. Smoky, then sweet. Oh wait, what’s that? Ahh, a delicate smack of maple. Adapted from Tina Ujlaki’s Best-Ever Nut...
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Milk sweetened with vanilla and sugar is cooked to make a wonderful, versatile cream.
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This biscotti-like cookie is lighter and softer in texture than the traditional Italian version. This 'twice baked' cookie is enjoyable with a cup of coffee or anytime.
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Soda crackers masquerade as apples in this tasty pie. The crackers are broken into pieces and piled into an unbaked pie shell. A sweet hot syrup is poured on top, the second crust is added, and the pie is popped into the oven to bake.
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This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
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My family begs for these treats every year! The holidays just wouldn't be the same without them.
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A lightly sweetened, extremely yummy muffin.
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This is an easy yeast bread--no kneading required! The texture is like English muffins, great for toasting.
cooking.nytimes.com
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms
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Get Coconut Oil Chocolate Chip Cookies Recipe from Food Network
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This is a big banana-nut loaf with a big banana taste. Baking powder gives extra leavening.