This bread is a versatile, easy-to-make crowd-pleaser, delicately laced with Grand Marnier and studded with tart dried cranberries and orange zest. You can vary the size: Make 2 large loaves, or spread the joy with 6 mini loaves.
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
Put a twist on the traditional hot chocolate topped with a drift of snow-white whipped cream; here, the hot chocolate is creamy white and the fluffy topping is flavored with cocoa.
Grab your slow cooker and the ingredients for this wonderful chili and you have a party in the making. Everything goes into the cooker and emerges two hours later as vegetarian chili.
Mascarpone (mah-skar-POH-nay) is a mild, buttery cow's milk cheese. In this dessert, egg whites are used to make baked meringue cups. The cooled meringues are filled with mascarpone-cocoa mixture and topped with fresh raspberries.
