Home-made cherry pie filling. Easy to make and no need for a can opener!
Fluffy light yet firm baked to a perfect soft golden crust.
Apple almond pie sets chopped apples and toasted sliced almonds in a custardy corn syrup filling. A pecan-pie-style technique applied to apples for a single-crust dessert with a glossy top.
No-cook cherry pie filling uses only fresh cherries, sugar, quick-cooking tapioca, and almond extract. Toss, rest 20 minutes, pour into your crust. The tapioca thickens during baking, no stove required.
These deliciously moist and lemony ricotta muffins are made with most whole wheat flour and olive oil, which adds health benefits to your diet without losing any great flavor and texture.
Make this delicious applesauce cake for breakfast, everyone will enjoy and love it.
Found the original recipe in foodnetwork magazine "The Chocolate" issue. I changed a few things according to my own taste and this decadent chocolate babka only lasted about half day at our counter.
Easy to make and delicious cookies that are perfect for the kids lunches for school.
This cake can be served alone or with a chocolate sauce.
Chocolate angel food cake with cocoa folded into a cloud of whipped egg whites, baked tall and dusted with powdered sugar. The fat-free chocolate dessert with a featherlight crumb and dramatic height.
My mother's pound cake recipe. Always brings back memories. Makes two pound cakes.
Cookies are always popular, try these cookies, enjoy tasty and you will not feel guity.
This is really a outstanding dessert, I followed up the ingredients step by step, and incredible tasty, great keeper for me.
A classic coffee cake with busts of tangy cranberry explosions, perfect for waking you up in the morning with a cup of coffee.
A classic coffee cake with busts of tangy cranberry explosions, perfect for waking you up in the morning with a cup of coffee.
Cherry clafoutis is original from France, and it's usually made with unpitted cherries, which gives the clafoutis almond flavor during the baking. But nowadays we always pit the cherries in order to eat it easier later on, so you can add a little bit almond extract, which will definitely give your clafoutis almond taste without worrying about the pits from the cherries!