This recipe came from my high school cooking class. Over the years I have tweaked it and retweaked it so many times that I have changed it to a mincemeat cake with either pecans or walnuts. It tastes similar...
This recipe is a holiday favorite of mine but you can use it any time you have a craving for pecan pie. You can make it suit any number large or small, just keep multiplying the recipe!
I wanted to make a lighter version of the traditional coffee cake, and came up with this recipe. We loved it at home! We eat it as a snack or at breakfast. This is a delicious alternative to the traditionally...
These cookies are so good! They end up having a precious pink colour from the mashed strawberries. You can substitute other berries, or a mixture of berries, if you wish.
This cake should be made at least two weeks ahead to allow the flavors to blend. Hint: I cheat and use the date pieces coated with sugar (instead of regular pitted dates), just taking off most of the sugar...
An interesting flourless cake recipe that uses ground pecans. Simply delicious! Sprinkle the finished cake with a little powdered sugar or ice it with whipped cream mixed with a little coffee.
I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.
These pecan cookies have been a Christmas tradition in my family for years. It's something I look forward to every year, but you don't have to wait for the holidays to enjoy these cookies.
This shortbread-style thumbprint cookie is light and flaky. The salted caramel and dark chocolate add a delicious richness. This won first place at a recent neighborhood cookie swap.
I have made this cheesecake for years and it is always a big hit. Note: you will need a springform pan. It freezes well; thaw in refrigerator before serving.