Well you see, when you get into cooking, then your grandmother gets you a subscription to Taste of Home, then you decide to go to culinary school… You end up with a huge recipe collection. Lots of things to drool over that you know you’ll never get around to making. That is, unless you make…
With sweet white chocolate melted and blended into the batter and studded with tangy dried cranberries, this quick bread is excellent with a cup of coffee or tea.
Chock-full of bananas, this two-layered custardy cream pie is flavored with rum extract.
This bread is the closest I’ve ever come to replicating a store-bought, big-name bakery, soft, white bread loaf. Using a Japanese technique called “tangzhong,” a portion of the flour is cooked with a portion of the water into a slurry that allows the flour to hold more water, creating a soft, fluffy bread that stays…
Like a burst of spring sunshine, this sweet-and-sour tart explodes upon your tastebuds with lemon flavor in a mildly sweet shortbread crust.
More akin to a biscuit with its baking powder-leavened dough, this stollen has a soft, moist crumb with almond and vanilla flavor and sweet bits of candied fruit and raisins.
With a crumbly topping and a soft, cakelike filling, this molasses-flavored pie is sweet but not cloying.
Need bread but don’t want to knead bread? This delicious white bread starts as a yeast and baking soda leavened batter that mixes fast, has lots of flavor, and bakes up with plenty of nooks and crannies to hold golden melted butter or sweet preserves.
If you fear the rhubarb because of its sourness, fear not: this pie is plenty sweet even without the traditional pairing of strawberries.
These tangy muffins use whole cranberries and cream cheese for a cheesecake-like flavor with balanced sweetness.
Boiled Cider Pie is a “transparent pie” with a soft texture and a lot of tart apple and sweet maple flavor.