Blueberry crumb cake squares from a jelly roll pan with a rich butter batter, a full quart of blueberries, and a cinnamon-nutmeg brown sugar crumb topping. Makes 24 generous squares.
Old-fashioned hickory nut drop cookies with sour milk, raisins, and chopped nuts in a soft, cakey dough. A heritage Midwest recipe with buttery, wild nut flavor.
Moist inside and crispy outside, these scones are full of flavors.
Easy recipe as refrigerated biscuits are used instead of making a dough.
Easy chocolate fudge made with pudding mix, butter, milk, and powdered sugar. No candy thermometer needed for this creamy shortcut fudge recipe with optional walnuts.
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