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Dutch stroopwafels (translation: molasseswaffles) Foreign people love them, so I translated this Dutch recipe to English.
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Classic sweet potato pie made healthier using a whole wheat crust and less sugar. With lots of spices, it tastes just as good as the original.
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This recipe has been in my family for over 50 years. As a child, I couldn't wait to go to my sister's house to bake these. We would bake all one day and decorate them all day the next. Fond memories. Cut down on the salt if using margarine.
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Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!
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A baked chocolate pudding with a brown sugar sauce -- easy to make and rich.
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My family likes the crunchy topping on these sweet potatoes.
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Your fresh carrots never tasted better than they will in this vegan soup, lightly and warmly spiced with curry and ginger, and simmered in creamy coconut milk. And it only takes 35 minutes.
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The sweet and spicy sauce here punches up traditional toothpick-ready meatballs.
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Sweet strawberries are sandwiched between layers of homemade shortcake in this favorite dessert. Use less sugar if you have sweet, ripe strawberries.
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These yummy morsels of potato are a tasty take on Irish boxty and are a great way use up leftover mashed potatoes.
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This creamy beet and potato soup has a pretty color and rich flavor from roasting the potatoes and beets beforehand. The soup is thickened by blending the vegetables with an immersion blender.
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Think of a gooey, well-seasoned pecan pie without the pecans, and your thinking of Amish Bob and Andy Pie. Milk, eggs, flour and sugar are combined with butter, cinnamon, cloves and vanilla. Then it 's baked until brown and quivery to the touch.