1,450 recipes
A creamy water-bath cheesecake with a walnut graham cracker crust, lemony cream cheese and cottage cheese filling, topped with fresh berries and double strawberry sauce.
A raw, no-bake peach cobbler layered with coconut, banana, dates, and a fresh black raspberry topping. Naturally sweetened, vegan, and ready in 15 minutes.
Old-world warm beer soup spiced with cloves, cinnamon, and lemon zest, thickened with milk, flour, and egg yolk. A traditional European comfort drink-meets-soup.
Warm blueberry cake with lemon zest, served straight from a springform pan with boozy whipped cream. Tender crumb bursting with juicy berries in every slice.
Wholesome chocolate zucchini bread made with whole wheat flour, oats, and yogurt for a moist, lighter loaf. Shredded zucchini keeps it tender while bittersweet chocolate and walnuts make it taste like a treat.
Braided wreath bread made with whole wheat pastry flour, maple syrup, apple juice, butter, and almond extract. A stunning holiday centerpiece baked in a golden ring.
Light lemon blitz cake with a tangy lemon curd filling made from skim milk, and a yogurt whipped topping frosting. A low-point layered dessert that tastes rich without the guilt.
Yam turnout is a Southern ring-molded sweet potato side, baked with orange zest, nutmeg, and raisins, then drizzled with warm maple-lemon Dixie sauce.
Lemon pie filling cooked over a double boiler with egg yolks, lemon juice, and zest into a glossy yellow curd, then poured into a baked pie shell to set.
Zesty apricot cream filling combines apricot jam with sherry, lemon zest, and orange juice for a bright pastry cream. Egg yolks thicken it into a silken filling for tarts, eclairs, or layer cakes.