717 fold recipes

Apricot brandy cake layers a tender, spice-kissed crumb with sticky apricot preserves and brandy buttercream frosting. The secret? Apricot baby food keeps the cake moist and fruit-forward with zero fuss.

Holly Cluster cookies: chewy brown-sugar chocolate chip cookies topped with green marzipan holly leaves and red cinnamon candy berries. Holiday cookie tray showpiece with old-school decorating charm.

Classic Southern red velvet cake with cocoa-tinted buttermilk batter and traditional cooked-milk ermine frosting. The original layer cake before cream cheese frosting became standard.

Red velvet cake with a tender buttermilk crumb, a hint of cocoa, and tangy cream cheese frosting. The Southern classic with vinegar-and-soda lift for that signature soft texture and deep red color.

A buttery ginger pound cake baked in a ring mold, splashed with rum, and crowned with a garland of poached pears, candied orange peel, and grapes glazed in apple jelly. A showpiece holiday dessert.

This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.

Fabulous Red Velvet Cake with Cream Cheese Frosting recipe

Moist spice cake made with apricot baby food and puréed canned apricots, topped with boiled brown sugar icing.

Oven-roasted char siu pork tenderloin marinated in soy sauce, honey, red wine, and warm cinnamon. Basted until gloriously sticky and sliced on the diagonal.

The legendary Waldorf Astoria red velvet cake with buttermilk, cocoa, and a silky cooked-flour ermine frosting that tastes like whipped cream. A stunning 3-layer showpiece for any celebration.

Two-layer devil's food cake baked on a brown sugar pecan praline base, filled and topped with sweetened whipped cream and chocolate curls. Serves 12 and steals the show.

A basic, delicious cookie that will satisfy the tastes of butterscotch-lovers everywhere.

Yogurt-marinated chicken baked golden, then simmered in a buttery saffron cream sauce with whole spices and ground almonds. Authentic Indian butter chicken from scratch.

Waldorf Astoria red velvet cake made with buttermilk, cocoa, and red food coloring, topped with a cooked flour frosting that tastes like whipped cream. The legendary original recipe.

Rich chocolate cake with melted chocolate, pecans, and a hint of red food coloring, topped with homemade chocolate pecan frosting. A Southern classic from scratch.

Waldorf red cake is the original 1920s Waldorf-Astoria red velvet cake with cocoa, buttermilk, and vinegar, finished with the classic ermine (cooked flour) frosting that ages out a true red velvet from cream cheese cake.