This butter can be used as a fat replacement in chocolate cakes and brownies. Its dark color makes it most suitable for darker-colored baking.
Author: mary winecoff
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
Author: Victoria Granof
Author: Darina Allen
Author: Michele Anna Jordan
Polish dried fruit compote is a dessert of stewed fruit eaten year-round in Poland, but it is especially popular in the fall and winter. It uses summer's bounty that has been preserved by drying, and then...
Author: Molly53
This recipe is from the 2009 cookbook, Taste of Home's Best Holiday Recipes, & the sausages not only make a nice appetizer for a group, but they're also tasty over a bed of brown rice when serving 4!
Author: Sydney Mike
Brown butter, infused with vanilla, adds a bewitching silkiness to the fruit that's tucked beneath the crumbly topping.
Author: Holly Smith
The combination of fresh asparagus and crunchy, salty cashews is a winner. As a side vegetable it goes well with simple grilled fish, pork, and poultry. Or, I've just sauteed some cubed, boneless chicken...
Author: Geema
Author: Rose Hammick
Author: Patricia Thieffry
Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.
Author: Bon Appétit Test Kitchen
Author: Pamela Grennes
Vanilla olive oil imparts a fabulously creamy taste to these roasted beauties! Adjust the spices to your taste.
Author: Arizona Desert Flower
This is the perfect starter for a summertime main-dish salad. Originally from the R.S.V.P. Letters to the Editor in a july 1983 Bon Apetite. The recipe is from The Greenbriar in White Sulphur Springs,...
Author: Leslie in Texas
Author: Bon Appétit Test Kitchen
Author: Lorna Sass
Author: Julie Richardson
I love this cold, sometimes I heat it up in the microwave. A great dish that fits in as a side dish as well as a main course.
Author: Miss Erin C.
Keep these in your pantry to perk up yogurt, granola, or oatmeal.
Author: Martha Stewart
I got this recipe from my friend Heather who served it at her New Year's party a few years ago and I have made it many, many times since. This recipe makes enough for 2 large platters so it's perfect when...
Author: barbara
Make and share this Company Beef Oriental recipe from Food.com.
Author: Dancer
This is an incredible tasting jam! I only use fresh cranberries so I make it during the November/December months. Great gift idea - people just love this jam and it turns out a brilliant red color. Use...
Author: Lisa Clarice
Even a regular sharp Cheddar souffle is an amazing thing, but when you add little pieces of caramelized apple, you're talking about taking it up to a whole 'nother level of awesomeness.
Author: Chef John
Author: Cheryl Alters Jamison
Author: Susan Haskell
Author: Anya von Bremzen
This delightful Christmas cake is traditionally rich, moist and full of flavour, it's probably as old as the hills! It came from my mother's old hand written recipe book written well before the last World...
Author: JoyfulCook
Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an American favorite. It's a showstopper when paired with lightly sweetened whipped cream.
Author: Lillian Chou