609 ear recipes

Buttermilk chocolate bar nut cake: a dense, fudgy tube cake made with melted milk chocolate bars, chocolate syrup, buttermilk, and chopped nuts. A vintage Southern dessert showstopper.

Apricot and cardamom bars with dried apricot, apricot nectar, and unsweetened applesauce in the batter, finished with a sweet apricot glaze drizzle. Low-fat and done in 45 minutes.

Shortcut bear claw pastries using refrigerated biscuit dough stuffed with cream cheese, orange marmalade, and raisins. Sliced almonds and sugar top each claw for a bakery-style breakfast treat.

Ginger-loaded tofu stir-fry with tree ear mushrooms, green peas, and a sweet-sour vinegar finish. A quick Chinese vegetarian wok dish with earthy, bold flavors.

Milk chocolate bar bundt cake with melted Milky Way bars folded into the batter, plus buttermilk, pecans, and vanilla. A Southern church-cookbook classic with serious richness.

Snickers candy bar cake made by melting chopped Snickers and peanut butter right into a buttermilk batter, then folding in whipped egg whites for a light, tender crumb. Caramel, nougat, and peanut in every bite.

Dense chocolate tube cake loaded with melted chocolate bars plus chocolate syrup for double the flavor. Crunchy pecans throughout, no icing needed for this fudgy beauty.

Lightly spiced bars made with apricot nectar and dried apricots, finished with a tangy apricot glaze for double the fruit flavor.

Frozen orange cream bars with a fluffy whipped filling between graham crackers. A light, low-calorie frozen dessert made with nonfat dry milk and orange juice concentrate.

Better-than-anything cake with German chocolate base soaked in sweetened condensed milk and caramel sauce, topped with whipped topping and crushed Heath or Snickers bars. Make-ahead party cake.

Hot and sour garlic chive soup with silky tofu, cloud ear mushrooms, seaweed, and miso. A vegetarian Asian-style broth with tangy rice vinegar, chili heat, and herbaceous garlic chive garnish.

Helen's Beef Bar-B-Que: a tangy-sweet shredded beef sandwich filling with celery, onions, mushrooms, and a brown sugar-mustard sauce. Crockpot-adaptable, makes 10 generous servings.

Beach Bar Chicken and Cashew Salad layers poached chicken, fresh fruit, mandarin oranges, and cashews over greens with a coconut-yogurt honey dressing. A tropical, make-ahead summer salad.

Oven-baked BBQ brisket rubbed with seasoning and liquid smoke, sealed in foil, and slow-roasted until fork-tender. Overnight marinade for maximum flavor.

Decadent candy bar pie with peanut butter cheesecake filling, chocolate topping, and chunks of candy throughout. A show-stopping dessert for serious sweet lovers.

Peanut butter and fudge filled bars with an oat cookie crust, a gooey chocolate-peanut butter fudge layer, and a crumbly oat topping. Three layers of chocolate-peanut butter goodness in every bite.