This buttery and nutty chocolate confection was inspired by the nuts that fall from Ohio's famous buckeye trees. Come holiday time, they are produced (and consumed) in mass quantities in "The Buckeye State," as well as in neighboring states throughout the Midwest. Note: You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.
These Italian-style cookies have a sweet name, but they are not overly sweet. They pair nicely with a cup of coffee for an afternoon pick-me-up. Recipe is from a Better Home and Garden Italian magazine.
This dessert is a must-have for special fall occasions. Unlike some fruit pies, this crust doesn't become soggy, thanks to the addition of ground walnuts. The nutty flavor pairs perfectly with the apples.
This recipe is from Woman's Day. According to the article, the magazine's staff enthusiastically agreed that this may be the best apple cake they've ever had. The cooking time includes time for cooling.
This is a really moist and tasty banana bread that I've made for years. I got the recipe from my mother-in-law. Update 8/2/07: I have omitted the baking powder from this recipe since the original did not include it; it was not accidentally left out. It is my opinion that banana bread is a quick bread and, therefore, is not supposed to rise like a yeast bread.
These banana fritters are a cross between a doughnut and a pancake. They are as good pan-fried like a traditional pancake as they are deep-fried as called for by the recipe. The recipe is adapted from "Cooking Up A Storm." This is a New Orleans breakfast classic.