1,093 recipes
Maple nut rugelach roll cream cheese pastry around a maple-walnut-cinnamon filling for buttery, crescent-shaped Jewish cookies. Sweetened with pure maple syrup instead of jam.
The tartness of the lemons is great with the sweet crust and meringue topping. Perfect in summer.
Sunshine cake is a tall, lemon-kissed cousin of angel food and sponge cake, leavened entirely by whipped egg whites and yolks with bright lemon zest and juice.
Low-fat brownies made with cottage cheese instead of butter, egg whites instead of whole eggs, and real unsweetened chocolate. Fudgy and rich with far less guilt.
Obsttorte, the German fruit torte built on a buttery pressed shortbread crust, filled with whole fruit set in a glossy fruit glaze, edged in almond meringue, and crowned with vanilla whipped cream. Works with any fruit you love.
Orange chiffon cake with citrus zest, seven egg yolks, and whipped egg whites for an angel-food-meets-pound-cake texture. Tall, tender tube cake with floral orange aroma.
Soft orange poppy seed cookies made with cream cheese, fresh orange zest, and orange juice. Light, cakey, and bright with citrus in every bite.
Overnight apple-orange coffee cake: a yeast-raised cake topped with juicy apples, raisins, and orange zest, then drizzled with orange glaze. Mix the night before, bake fresh in the morning.
This a delightful dish is an innovative and economical way to serve a do-it-yourself-style appetizer or main-dish. It is usually presented in a special lacquered wood or china tray with the required number of compartments. It is just as effective served on a tray in small bowls or dishes
Pasticcio di Maccheroni, the Greek baked pasta casserole layered with spiced ground beef, macaroni, grated cheese, and a rich béchamel crown.
Peach and raspberry pie pairs juicy summer peaches with tart raspberries in a flaky double crust. The fruit juices are reduced to a syrup first, so the filling sets thick and glossy instead of runny.
Peach pound cake baked in a bundt pan with brown sugar-coated peach slices on the bottom and a moist lemon yogurt batter. Flips out to reveal a caramelized peach top.
Peanut butter oatmeal cookies with corn syrup, egg whites, and rolled oats. Chewy, lower-fat cookies sweetened with brown sugar and natural peanut butter.
Pecan coffee cake with a thick brown sugar-cinnamon crumb topping loaded with pecans. Egg whites keep the cake tender and light under that crunchy crust.
Three-layer pineapple meringue torte with crushed pineapple cake, cashew-studded meringue baked right on top, and a pineapple whipped cream frosting.
Pineapple sour cream pie on a graham crust with a tangy pineapple-sour cream filling thickened with egg yolks and crowned with toasted meringue. Tropical, tart, and old-fashioned in the best way.