Retro, creamy and delicious, this cake is the frozen
version of the beloved classic. This takes a bit of extra time to
make - but it's worth it.
Inspired by creamy watermelon sherbet, our light and
refreshing dessert captures the essence of summer.
We've taken the frying and fuss out of crab cakes by
shaping and baking them in muffin tins. For the best taste, look
for pasteurized crabmeat in the refrigerator case at your
market's fish counter, a better choice than canned...
The secret to the sparkling flavor of these delicately
crumbed muffins is the strips of lemon zest finely ground into
the sugar. Enjoy the muffins warm right from the oven.
While pumpkin pie deserves respect as a Thanksgiving icon,
its fun to shake up tradition. Surprise your family and
friends with a frozen pie this yearit just might become one
of their holiday favorites.
Heres a salad version of Americas favorite
sandwich. We use shredded tomato as a base for the creamy
tomato-and-chive dressingadding great tang and flavor along
with extra vitamin C.
Perfect meringues depend on totally yolk-free whites. The
seemingly fussy step of separating each egg into a small bowl
before combining them guarantees yolk-free whites for
bakeshop-quality meringues every time.
Classic whoopie pies combine a creamy filling sandwiched
between cakey chocolate cookies. Some are filled with a
marshmallow cream frosting while others are filled with whipped
These chive-flecked cornmeal biscuits taste best made with
extra-sharp Cheddar, but any type of Cheddar will work.
Frances Van Vynckt, 78, combined dates, toasted rice cereal
and coconut into an easy no-bake treat that won EatingWells
2008 cookie contest.