Author: Dave Lieberman
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
This wonderfully moist almond cake easily goes gluten-free if desired. The cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, which infuses the...
Author: Anna Stockwell
Crystallized ginger and apricot preserves make a winning combo in my book. Thanks and happy cooking!
Author: StickySue
Author: Sara Foster
Pumpkin pie was introduced to the holiday table at the Pilgrim's second Thanksgiving in 1623. Decorate this American classic with some whipped cream, or serve the cream alongside. See how to make your...
A perfect accompaniment to after dinner coffee - a crunchy and sweet Italian treat!
Author: Land O'Lakes
This fresh and healthy apricot dessert combines glazed apricots with lime juice and tarragon.
Author: Jean Georges Vongerichten
If I didn't make these each year for Christmas, I think my husband would disown me.
Author: BUCHKO
Author: Noah Bernamoff
Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation rental house dessert we know.
Author: Anna Stockwell
Author: Joan Nathan
If you've ever wondered how to make fruit leather, our step-by-step guide is just what you need! We keep this fruit leather recipe simple, with no artificial ingredients. Kids and adults will love it!
Author: Elise Bauer
These cookies are pretty and delicious. They make excellent shower or party cookies.
Author: m-ann
Author: Melissa Roberts
Author: Rozanne Gold
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
Author: Michael Laiskonis
Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.
Author: Melissa Hamilton
Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won't squash or shred the slices.
Author: Rick Martinez