It's impossible to eat just one of these soft, yummy sticky buns—they have wonderful old-fashioned goodness. Use the conventional method or your bread machine to make the dough. —Dorothy Showalter, Broadway, Virginia
My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. —Auton Miller, Piney Flats, Tennessee
These amaretti cookies are an Italian cookie perfect for the holidays. The outside of this almond cookie is slightly crisp and the inside is soft and chewy.
Just pour the eggs over the apples and blend! The result will be the best brioche ever!INGREDIENTS 180ml (2/3 cup) Milk 2 Apples 15g (3 tsp) Dry yeast 40g (3 tbsp) Butter 24g (2 1/2 tbsp) Sugar
Super easy to make and ready in a few minutes without leavening! INGREDIENTS 1 egg 100g sugar 250g Greek yogurt 250g flour 150ml milk 16g baking powder Lemon and orange zest METHO
My mother makes the best apple cake, and has for as long as I can remember. Big cinnamon-y chunks of apple nestle into a coffee cake I would call “unbelievably” moist, but really, shoul…