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Canned pumpkin puree, steel-cut oats, and a brown sugar replacement are the primary ingredients in this slow cooker recipe for a different flavor with your breakfast oatmeal.
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This is a wonderful and easy cookie that my mother prepared for at least 50 years. Every time I take them somewhere everyone wants the recipe.
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A delicious moist coconut sheet cake with buttermilk that is easy and quick to make and can be cut into coconut cake bites for a crowd.
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An almond dacquoise base is topped with a dark chocolate mousse-like filling in this elegant gluten-free torte.
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A chewy coconut cookie mix in a jar. These make great gifts for just about everyone.
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These soft, chewy cookies are a favorite of my friends.
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White chocolate chips mix with lemon juice and zest to give these bar cookies a deliciously different flavor combination.
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These are my own special cookies that are so good, you'll have to make a batch every day!
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Slices of strawberry and rhubarb are topped with a buttery, brown sugar and oat crumble then baked until golden brown and crunchy.
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Mint and chocolate meet again in everyone's favorite chocolate cookie.
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Fresh strawberries are piled into a prebaked pie shell, topped with a sweet syrup, and chilled until firm. Serve with a dollop of whipped cream.
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These are technically Mexican Wedding Cakes or Russian Teacakes, but my grandmother gave up on us calling them that years ago!