903 flight recipes

Fresh and local peaches finally hit the market, we got some last week, and this is the first cake that I made with those yummy peaches. I used most whole wheat flour, 1/3 butter, 1/3 olive oil and 1/3 applesauce, which made this coffee cake super moist and delicious.

Vegan pineapple bundt cake made with silken tofu, applesauce, whole wheat flour, wheat germ, ground almonds, and crushed pineapple. Egg-free and dairy-free.

"A wonderful combination of flavors and the frosting is fantastic."

Eggs are poached into assorted vegetables and tomato sauce, with the melted cheese on top. This is a quick, easy, delicious, healthy and economical dish!

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.

Flaming bananas (bananas Foster) pan-fried in brown sugar and margarine, then flambeed with rum. A dramatic tableside dessert that's impressive to serve and simple to make.

Make glace fruit at home with this classic four-day method, slowly saturating apples, peaches, cherries, or citrus peel in sugar syrup until candied and leathery. The spent syrup becomes a fruit-flavored pancake syrup.

Devil's food bundt cake soaked twice in a light rum and corn syrup glaze for a deeply boozy, ultra-moist chocolate rum cake. Caribbean-French inspired.

Sour cream chocolate cake using a cake mix enriched with sour cream and brown sugar, topped with a broiled sour cream and brown sugar glaze. Extra moist and finished in minutes under the broiler.

Fresh blackberries macerated in aged balsamic vinegar, layered with creamy Greek yogurt and honey, then topped with a crackly torched sugar crust. A no-bake crème brûlée that's elegant enough for a dinner party.

Homemade chocolate-glazed caramels with pecans, topped with melted milk chocolate. Cooked to firm-ball stage for a chewy, buttery candy that cuts into neat squares.

Microwave rum cake with devil's food layers soaked in rum, apricot preserves in the middle, and fluffy Italian-style meringue frosting. Retro dessert, updated speed.

Buttery yeasted beignets scented with orange zest and rum, fried until golden, dusted with powdered sugar, and served with a warm homemade butterscotch dipping sauce.

No-bake oatmeal cookies made with strawberry gelatin, coconut, and chopped nuts. Cooked to soft-ball stage on the stovetop and dropped onto waxed paper to set. Quick, chewy, and fruity.

The classic Southern Living sweet potato casserole: a creamy, custardy mash of sweet potatoes baked under a buttery brown-sugar pecan crumble. No marshmallows here, just a crunchy praline-style topping. A holiday must.

Baked pears with vanilla ice cream: firm pears poached in apple juice, lemon, and brown sugar syrup until tender, chilled overnight, and served cored-side up with a scoop of ice cream.