Cornmeal Cherry CookiesFrom Everyday Food MAKES 32Cornmeal gives these not-too-sweet cookies a crumbly texture and golden color. Keep an extra log in the freezer—you can slice off and bake as many cookies as you want. The parchment-wrapped dough can be placed in a resealable plastic bag and frozen for 3 months. The dough can be […]

Lemon Ginger Cheesecake Pie with Ginger Graham Cracker Crust original recipe Ingredients: For crust: 1 1/4 cups graham cracker crumbs about 18 squares (or 1 plastic sleeve)1/4 cup brown sugar2-3 tbsp. crystallized ginger6 Tbsp. melted butter For Filling:1 lb. cream cheese (2, 8 oz. bars), room temperature1 can sweetened condensed milk2 eggsjuice from 1 lemon […]

Raspberry Trifle With Lemon-Orange Curd and Vanilla Custard Ingredients: One prepared cake recipe, such as Cream Cheese Poundcake Lemon-Orange Curd:juice and zest of one medium orangejuice and zest of two lemons1 cup white sugar6 Tbsp. butter3 eggs, beaten1/4 tsp. salt Vanilla Custard:3 cups milk9 egg yolks3/4 cup sugar4 1/2 Tbsp. flour1 tsp. vanilla1/2 tsp. almond […]

I used a recipe in the old Better Homes and Gardens cookbook as the basis for this recipe. You don’t have to use the cornmeal if you just want plain waffles. Or you can substitute another kind of flour–barley, whole wheat, etc. The beaten egg whites give these a very light and fluffy texture. The […]

This recipe comes from the Cooks’ Illustrated cookbook, American Classics. There are no pictures because of its popularity. It was eaten and enjoyed quickly. (Not just by me and Fred. I made this for a baby shower and we divided up the remaining pieces.) I recommend making it a few days ahead of time because […]