This is a wonderful twist on the traditional apple pie - great for fall! It calls for Pippin apples, but I usually use a combination of several kinds. Occasionally I add a bit of cinnamon, too!
A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.
Seduction straight from the oven! Rich, dark, and chocolatey, this brownie recipe uses cocoa powder, semi-sweet chocolate morsels, and butter, of course, to make an ultra intense chocolate treat.
'This recipe is constantly requested by family and friends,' writes Janis Murphy of Redondo Beach, California. 'Feel free to substitute other berries,' she adds.
This recipe was given to me many years ago by the county Extension service. I love the muffins' hearty taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer.
I created this one Sunday morning when I was craving that Autumn flavor. These sensuous pancakes have all the beautiful flavors of autumn but only use what you probably already have in your pantry!
My husband, Doug, loved his chocolate groom's cake that was topped with this smooth, creamy frosting and accented with chocolate-covered strawberries. Some were made to look like tuxedos.
You'll need just six ingredients, including a convenient boxed cake mix, to bake up these chewy bars chock-full of walnuts and dates. They are my husband's favorite snack, and he loves to take them to work. I often whip up a batch for bake sales or to share with my co-workers at our local car dealership.
Charles Smith relies of a bread machine to mix the dough for these buttery golden breadsticks that are mildly seasoned with garlic and basil. 'I like to use this dough when making pizza, too,' says the Baltic, Connecticut reader. 'It makes two 12-inch crusts.'
