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A really tasty cookie with rich macadamia nuts and chewy coconut. If you don't like macadamias, you can substitute with pecans or almonds.
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My grandmother used to make these and what a favorite they are. As I type this recipe, I see her handwriting and remember those good ole days! These are a delicate, cake like cookie with chocolate frosting. The nuts are optional, if you like them add them. Pecans or peanuts taste just as great as walnuts do.
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Cakes made with applesauce and raisins and spiced with cinnamon, vanilla and a hint of sugar are quickly fried for a hot snack.
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Twice baked potato casserole is a simple way to use all the ingredients for twice baked potatoes but in a creamy casserole-form.
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This corn pudding made with canned corn, milk, sugar and flour is served cut into squares with a sweet butter sauce.
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Peanut butter cookies topped with miniature chocolate peanut butter cup candy. You may need a few more or less peanut butter cups depending on how many cookies you make out of a batch of dough.
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Oatmeal cookies using dried cranberries and white chocolate chips, or you can use chocolate chips if you wish.
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A lovely and simple loaf cake made without eggs has the flavor and fragrance of dates. Serve with a cup of tea or warm with vanilla ice cream.
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This cake is make without milk or eggs and is moist, dark and delicious. A brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients.
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Soft chocolaty drop cookies made with zucchini.
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Brown butter adds depth to the flavor of this banana bread and it smells extra amazing while baking.
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This unusual-sounding flavor combination turns plain old popcorn into an exotic (but still easy-to-make) snack.