These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.
Author: Brandi Rose
This cranberry coffee cake is such a great use of cranberries, I could eat it every day! If serving warm, serve with ice cream.
Author: APLETKA
This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!
Author: Angie LaSala
This is an easy but wonderful recipe, all my friends love It, and I sell it to Tea Rooms.
Author: Debbie Halford
David and I hosted a delicious dinner at my parents' house after our outdoor ceremony at a scenic spot. Our guests appreciated a tray of pretty, refreshing mints after the hearty meal. These mints are...
Author: Taste of Home
Even though Mother baked this tall, beautiful cake often when I was growing up, it was a real treat every time. I like the walnuts in the cake and the frosting. Mother frequently used black walnuts from...
Author: Taste of Home
This is a very moist and light angel food. A family favorite at my house.
Author: Jane Hilton
This easy apple cake gets covered with a sweet cream cheese frosting and chopped nuts.
Author: Carolyn
This is only one of many wonderful recipes that my mother handed down to me. With their flaky crust and scrumptious fruit filling, these delicious bars are the perfect way to serve apple pie to a crowd.-Janet...
Author: Taste of Home
Pecans, brown sugar and butter makes for a chewy soft treat good anytime of the year.
Author: Tonya
Always save 1 cup of starter for your next cakes, then start with day 2 of the starter instructions instead of having to start a new starter each time. You can also give some starter to friends, or sourdough...
Author: Sally
This was my mother's recipe and has been our favorite for many years. My husband and I have been married 47 years and have three children and five grandchildren.
Author: Taste of Home
My husband's German family calls this Oma's apfelkuchen, which translates to "Grandma's apple cake." They've been sharing the recipe for more than 150 years. I use Granny Smith apples, but any variety...
Author: Taste of Home
Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport,...
Author: Chef John
Great dessert, and you can substitute blueberries, blackberries or cranberries. I use egg substitute.
Author: ALETE
I love sugar cookies that are crisp on the outside and very chewy on the inside. Do not try to roll these cookies out, they are meant to be shaped or dropped. This recipe can easily be made into snickerdoodle...
Author: Cindy Catudal Shank
This is the first cookie I ever learned to make as a child. They're very delicious with the peanut butter and oatmeal. You can eat them fresh out of the pan in a bowl with a spoon, which is delicious with...
Author: Jadebloodraven
My grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends....
Author: Taste of Home
If you're looking to learn how to make a cherry pie, this recipe is the place to start. This ruby-red cherry pie is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries...
Author: Taste of Home
This easy lemon pie has a meringue topping. Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume...
Author: Linda
Shortcrust is probably the most widely used of all pastries and is good with sweet or savory fillings.
Author: Joanna
Here's what you need: ground cinnamon, butter, vanilla, sugar, brown sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon
Author: Pierce Abernathy
Blueberries and apples are a great combination for a wonderful crisp. Pair this dessert with a great meal and everyone will think you are a genius.
Author: AshleyTex
Kids of all ages will savor these fun fruity lollipops. I received the recipe from my sister-in-law years ago. We still make them in a rainbow of jewel colors in her memory every Christmas. They're great...
Author: Taste of Home
This is a pecan pie you won't want to forget. Bourbon gives this pie its delicious and distinctive flavor.
Author: BlueEyedBaker
Because it's three layers, this sounds hard but it's worth it. My son is famous for making and taking these in to work. I've heard other names but here in the Northwest everyone knows them as Nanaimo bars....
Author: MARTHA J PAUL
I always serve this tasty no-fuss cream with fresh fruit to usher in a new season. Prepare it the day before for added convenience.-Lily Julow, Lawrenceville, Georgia
Author: Taste of Home
This cake was popular during the Depression, and does not have eggs in it.
Author: Amy Parsons
Soft and chewy ginger cookies that will have everyone asking for more. Recipe courtesy of Sue Hoagland.
Author: Grandma's Molasses
The ultimate chocolate chip cookie indulgence, bolstered by chunks of homemade toffee, brown butter, and large pockets of chocolate.
Author: Alvin Zhou
These rich, gooey bars are my most requested treats. They're popular at school functions, family barbecues and picnics. We like them alone or topped with a scoop of ice cream. -Betty Hagerty, Philadelphia,...
Author: Taste of Home
Excellent chocolate cake from scratch with a twist. The coffee adds an extra dimension to the flavor. This has been everyone's favorite for years. A great recipe when paired with a cream cheese frosting....
Author: Pat
It's gooey sweet and unadorned by a top crust. What better invitation to come join the party does a hungry insect need? It should be called "molasses pie," but it's whimsically named shoofly because its...
Author: Robert Manning
Dress up a cookie plate with these old-fashioned spice bars full of raisins, molasses, cinnamon, ginger and nuts. Then dip the chewy treats in coffee or hot cocoa on frosty days. It's said the cookies...
Author: Taste of Home
This cheesecake is creamier than most cheesecakes, and very easy to make. Use grated lemon zest or 1 teaspoon lemon extract for flavoring.
Author: Karin Christian
"The old-fashioned taste of these crisp, peanut buttery cookies is irresistible," reports Jessie MacLeod of St. Stephen, New Brunswick. "And they're as quick to make as they are to disappear. I often double...
Author: Taste of Home
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...
Author: Tanya Anderson
Wondering what to do with the can of evaporated milk and graham crackers in your pantry? Try this light, lip-smacking treat with a lovely lemon flavor for dessert tonight. Or make it a day ahead and refrigerate...
Author: Taste of Home
My aunt used to make these when I was a little girl. I think they are a nice change from marshmallow treats.
Author: April
"This is one of my husband's all-time favorite desserts," writes Lorraine Dyda from Rancho Palos Verdes in California. "The recipe was passed on to me by his mother, who was usually pretty hesitant to...
Author: Taste of Home
These sweet, square and holeless French doughnuts are known as beignets. New Orleans' traditional breakfast always includes a few of these powdered sugar delicacies. -Beth Dawson, Jackson, Louisiana
Author: Taste of Home
This is my favorite recipe. It's quick, easy and delicious. I've made it with both canned or fresh peaches
Author: SHER15
Cherry refrigerated cheesecake. Delicious and simple. Very quick, simple to make with no special ingredients!
Author: NancyJo922
Our Test Kitchen gave simple buttercream frosting a tangy twist by adding a splash of orange juice. It goes wonderfully on orange cupcakes or over white, yellow or chocolate cake.
Author: Taste of Home
Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois
Author: Taste of Home