1,830 recipes
Pennsylvania Dutch fastnachts (fried doughnuts) made with yeast dough, evaporated milk, nutmeg, and lemon juice, then tossed in cinnamon sugar. A Shrove Tuesday tradition.
German apple cream kuchen with yeast dough base, cinnamon apples, and creamy cheesecake topping for an elegant hybrid dessert best served warm from the oven.
A nice dessert, there are three great toppings on the top, mixing very well!
Glazed apple cake: silky McIntosh apple purée folded into a warm-spiced batter, topped with fanned Granny Smith slices and a glossy apricot jam glaze. A bakery-style fall dessert.
Lemon chicken casserole with browned breast pieces baked under lemon slices, brown sugar, and chicken broth. A sweet-tart baked chicken dinner with caramelized lemon glaze, served over wild rice.
Spiced apple roly-poly rolls with pecans, raisins, and pumpkin pie spice baked in apple syrup. Dusted with powdered sugar and drizzled with warm fudge sauce.
Grilled Salmon Fillets in Lettuce with Mustard recipe
Apple ring fritters with a light egg-white-folded batter for crisp lacy edges, fried golden and dusted with powdered sugar for a 40-minute homemade dessert.
Beef bourguignon with round steak marinated in Burgundy wine, then braised with bacon, onions, garlic, thyme, and mushrooms until fork-tender. A classic French stew with real depth of flavor.
Lemon cornmeal cake with a hot lemon glaze and crushed blueberry sauce. A rustic single-layer buttermilk cake with a tender crumb and gritty cornmeal bite, finished with bright citrus shine.
Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.
Plantation-style catfish fillets: crisp pan-fried catfish served over garlicky sauteed spinach and tomatoes, finished with parmesan and a pass under the broiler. A Southern supper with Creole flair.
From the Recipe Talk Forums. I like to prepare this coffee cake on weekends...especially during blueberry season. Served with fresh fruit, it's a nice switch from eggs, cereal and pancakes.
Favourite lemon sponge pie is a heritage 8-ingredient dessert that bakes into two layers from a single filling. Tangy custard at the bottom, fluffy lemon sponge on top, all from one whole lemon.
French pear pie with sliced Bartlett pears, orange juice concentrate, and a cinnamon-ginger crumb topping. A rustic, crumble-topped fall dessert with warm spice.
Melomakarona are traditional Greek honey cookies made with orange juice, olive oil, and butter, filled with a walnut-cinnamon mixture and dipped in warm honey syrup.