4,469 four four recipes

Streusel pound cake baked in a slow cooker with a brown sugar, cinnamon, and nut streusel layered through the center and on top. An easy crockpot cake with a coffee cake twist.

Italian fig and raspberry crostata with almond cream filling on a buttery sweet pastry crust. Fresh figs, scattered berries, and a dusting of powdered sugar make this tart stunning.

Had this with cracked wheat bread. What a great meal!!

Granny Smith apple crumble with raisins and apple cider, topped with a cinnamon-oat whole wheat crumble. A rustic fall dessert that's bubbling hot in under an hour.

Rhubarb and pineapple pie pairs tart spring rhubarb with sweet juicy pineapple under a double crust. The unexpected tropical combination balances each fruit's character into something distinctive.

Retro broccoli jello mold made with lemon gelatin, sour cream, mayonnaise, and vinegar. A creamy, tangy vintage salad that sets firm and unmolds beautifully for potlucks.

Stage Deli's cheese blintzes wrap golden crepes around a smooth filling of farmer's cheese, cottage cheese, and cinnamon. A classic New York deli brunch dish baked until warm.

Classic Italian fruit tart with a lemon-scented shortcrust, silky crema pasticcera, seasonal fresh fruit, and an apricot glaze. A pasticceria showpiece you can make at home.

Flaky pie pastry using both shortening and butter for the best of both worlds. Stand mixer method cuts fat into flour in 30 seconds. Makes two crusts.

A quick blueberry peach coffee cake built on a muffin mix base and crowned with sliced peaches and cinnamon streusel. Ready in 45 minutes with just 6 ingredients.

Try this delicious and low fat cream cheese cake, satisfy your mouth without feeling guilty!

Oven-baked coconut shrimp with a triple-dip coating of egg, flour, and shredded coconut. Crispy outside, juicy inside, no deep frying required. Ready in 40 minutes.

Homemade shortbread with just three ingredients: butter, powdered sugar, and flour. The classic Scottish biscuit pressed into a pan, pricked with a fork, and baked golden for buttery, melt-in-your-mouth squares.

Delicious! And simple to make in a large batch for appetizers. As made in Thrace, the soft-dough may be spread into a sheet and cut in squares before baking, or each shaped individually into daintly "bastounakia" (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth.

Roasted pheasant Normandy style, braised in dry sherry and filled with sour cream before a final high-heat browning. Serve with wild rice and mushrooms.

Delicate French curled cookies (tuiles) made with butter, powdered sugar, egg whites, and vanilla. Paper-thin ovals baked until golden, then rolled around a wooden spoon handle.