This is the fruitcake my mother made from the time I was a little girl. It isn't full of the citrus fruits, and I've never met anyone who didn't like it. Originally submitted to CakeRecipe.com. You can...
Author: Sharon
This fruit cake does not need a ripening period, and is very lovely to look at and eat.
Author: Carol
This is not your grandma's beef stroganoff. We took our favorite parts of the classic-the creamy mushroom sauce and the buttered egg noodles-and added a squeeze of lemon, a pan-seared medium-rare strip...
Author: Anna Stockwell
Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn't be simpler to make. This version is a true classic mousse...
This is a long procedure, but well worth the trouble. A great cake. Makes about 11 pounds.
Author: Carol
Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month.
Author: Laria Tabul
The original recipe calls for small plums that sink into the batter, but you'll get the same effect with apples or berries.
Author: Claire Saffitz
Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).
Author: Gina Marie Miraglia Eriquez
This recipe was given to me by my mother. It makes a BIG batch. They taste better and better if left a couple weeks before eating.
Author: vicki
This a quick and easy, no bake cookie, all will just love it!!
Author: CORWYNN DARKHOLME