I found this recipe on the back of Baker's chocolate years ago and it quickly became my very favorite chocolate chip cookie. I love the fact that the preperation uses only one bowl (easy clean up!) and it makes a rather small batch of cookies. The directions say that it makes only two dozen, but I usually make my cookies a bit smaller and get three dozen out of the batch. They're easy and delicious!
This spicy molasses cake is from an old Vermont family's recipe. It got it's name because it holds up well on long hunting trips, but it never lasts more than a day or two in my house because everyone gobbles it up quickly.
This is the creamy summer treat that's served at Cracker Barrel. It's a perfect blend of not too tart, not too sweet. And to top it off, it's a cinch to make. I was a little leery of using raw egg yolks without cooking the pie, but a RecipeZaar Groupie assured me that it's safe.
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