Amazingly tender muffins that keep fresh for days at room temperature.
Crisp on the outside and tender inside, these Hungarian Cheese Biscuits are easy and fun to make and very easy to eat.
Did you know that the food processor is great at making cakes? In just 2 to 3 minutes of whizziing ingredients in the workbowl, the batter’s ready to bake. I know you’ll just ove this light-textured buttermilk spice cake, flavored with cinnamon, nutmeg, and cloves.
These scones are crunchy on the outside and tender on the inside with bits of candied ginger for texture contrast.
“Kuchen” is German for cake, but you make the cake layer in a Plum Kuchen in a special way.
Remember this recipe for your home canned cherries! If you don’t have access to a pie cherry tree, or they’re not available during their brief season at a local farmers’ market, you can make this tart with canned pie cherries.
I now have what I think is the perfect recipe for peach upside down cake. I think the magic ingredient is the caramel syrup.
I came up with this corn soufflé that really woke up my taste buds. I had taken my basic cheese soufflé recipe and added some briefly cooked fresh corn, red bell pepper, a little jalapeño, and garlic to the sauce base, and wham!—the birth of an instant favorite.
A galette, a flat, thin, free-form rustic French tart. The hallmarks of this French classic are a crisp and flaky pastry supporting a thin layer of perfectly cooked fresh fruit.