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Coarse ground cornmeal gives these buttery cookies made with lemon juice and zest a light, crisp texture that pairs perfectly with a cup of tea or coffee.
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A rich chocolate mousse is prepared with high quality chocolate and fresh eggs. Two thirds of the mousse is baked, and the rest is used as topping. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
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If you make these dainty tarts, you must have a tea party. Tiny tart shells are lined with pastry and filled first with a dollop of raspberry jam, and then a spoonful of a buttery egg batter. The tarts are baked and dusted with confectioners ' sugar. This recipe yields a dozen.
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The traditional muffin shape becomes a vehicle for Thanksgiving leftovers with the addition of turkey to the batter and gravy in the frosting. Garnish with a spoonful of stuffing and a parsley sprig.
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This gluten-free peach and blackberry crisp is quick and easy to prepare and will be the best crisp you have ever made!
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Use this easy recipe to make delicious chocolate and peanut butter cookies!
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I've been making this blueberry cake for years. It works well as either a coffee cake or made into muffins.
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The classic French Madeleine with a twist.
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Use your blender to make this simple Brazilian-style carrot cake that's spread with a rich chocolate sauce that forms a shell as it cools.
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One of Grandma Dorothy's much sought after recipes. These oatmeal cookies are wonderfully chewy and are made with oil instead of butter or margarine so they appeal to the heath conscious. One is never enough!
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This is a warm chocolate cake that makes it's own fudge sauce as it cooks. Garnish with whipped topping or ice cream. Makes about 8 servings.
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A family favorite, this apple crisp with a rolled-oats and nut topping can be served warm with ice cream, and clean-up is a snap!