Rather than number the pages, Duncan Hines numbered the recipes in his original 1939 edition of Adventures in Good Eating and The Art .
Dee's cade iced with caramel frosting and sprinkled with chopped walnuts & the 2003 article about her cooking skills.
Slice and bake “icebox” cookies are handy and appeal to my desire to do things in steps.
I always keep sourdough starter in the fridge (made from yeast – see recipe below), and usually make sourdough French bread.
It’s full of dates, nuts and gooey caramel runs throughout the moist cake.
Nutty Blackberry Crisp with Vanilla Ice Cream—Yum! It's blackberry season and time to pull out my crumb topping recipe that is.
Fruit and nuts created a delicious explosion of flavor in this pork loin that Barry prepared for Christmas Eve.
I have roasted cauliflower before but this recipe caught my eye when Valerie Bertinelli prepared it on the Food Network.
While the squirrels scurry around collecting nuts, I'm busy storing up summer produce for winter use.
K-State tailgating sausage casserole is ready! This sausage and rice casserole, topped with nuts, makes an unusual but delicious brunch.
Fresh beets from Ted Sexton's fall garden pair deliciously with blue cheese, toasted pine nuts and Apple Cider Vinaigrette.
Hot cereal has a long history as a wholesome food that helps break the fast.
I referred to a story about this recipe in the Peppernut article that appeared in KANSAS! magazine, winter 2017 issue.
Packed with whole grains, nuts and cinnamon, these pancakes are nutritious, filling and full of flavor.
One taste of Marcia Williamson’s Zucchini Date-Nut Muffins and I was hooked.
Gingerbread cookies are a staple at Christmas time, and we made an allergy friendly version! Our gluten free gingerbread cookies are soft and chewy in the middle, slightly crisp on the outside, and perfect for frosting or eating plain.