This is a basic all-purpose one-layer white cake that can be split into two layers. Use this recipe when you w

YIELD: ONE QUARTER-SHEET PAN OF BARS 24 - 2" SQUARES OR 24 - 1" x 4" LONG THIN BARS

Although I've tried other Lemon Curd recipes, this is my favorite. When done correctly, this Lemon Curd is a r

This is an Irish-American version of Soda Bread. Just adding a small amount of butter and a smidge of sugar do

YIELD: 16 COOKIES - 75g (2½ oz) EACH

What makes the flavor of these muffins so great is the combination of dried and fresh cranberries, which gives

Dear bon appétit: Please Don’t Ban the Pumpkin Pie! - Dear bon appétit: I picked up my November 2014 cop

These are muffins with a deep autumn color almost as dark as gingerbread, but with a pumpkin-orange hue. They

This muffin recipe has been tested, re-tested, and baked literally hundreds of times in the bakeshops where I

A RECIPE FOR WARM ALMOND CAKE: This recipe is a winner, and even though I have tried other recipes for Financi

This is a recipe that I learned to make in cooking school (Institute of Culinary Education or ICE, formerly Pe

This is a very versatile apple filling that can be used for many purposes: pies, cakes, breakfast pasties. It

This recipe uses a short-cut method of rolling out freshly-made soft pie dough on a Silpat mat, rolling it up

Whipped Orange Butter Author: Shirl Gard Ingredients [br] [br] [b]YIELD: ABOUT 12 OZ (345g)[/b] [br] 225 grams

The name of this recipe is very descriptive, meaning quick; you could also call it Berry Compote Barely Cooked