Cooking Method: Baking
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Cranberry Upside-Down Cake
You've got to try this Cranberry Upside-Down Cake. It's simple and deliciously tangy. Great for the holidays or any time of the year. I pairs well with sweetened whipped cream. The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup.
By - Prep: 20 mins
- Cook: 1 hrs
- Yields: 8 Servings
Sun-Dried Tomato and Rosemary Biscuits With Prosciutto
These Sun-Dried Tomato and Rosemary Biscuits With Prosciutto are a great make-ahead hors d'oeuvres for any party.
- Prep: 15 mins
- Cook: 20 mins
- Yields: Makes 36
Gingerbread Cake
Not being much of a baker, I get very excited when I stumble upon a new and easy - even I can make it - recipe. This Gingerbread Cake is delicious and the lemony whipped cream is TOO DIE FOR! You could use this whipped cream on berries or anything really. This is a must try!
- Yields: 8 Servings
King Ranch Chicken
This from-scratch version of King Ranch Casserole gets rid of the cans and is destined to become a modern-day classic. After one bite of this creamy, cheesy casserole you'll be hooked. It also travels well, making it a great choice to take to a potluck.
- Prep: 15 mins
- Cook: 50 mins
- Yields: 12 Servings
Cider and Five-Spice Bundt Cake with Smoked Salted Caramel Sauce
This seasonal Cider and 5 Spice Bundt Cake is light and refreshingly subtle in its Christmas-y flavors; a perfect end to a heavy holiday meal. A natural ginger spiciness is laced throughout this fluffy and moist cake, cutting the sweetness of molasses. It is, however, the salted caramel sauce drizzled on top that brings this light and airy cake to life.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 10 - 12 Servings
Spaghetti Pie
Spaghetti Pie is an old family favorite of our friend Carol Stephens—sadly now gone but NOT forgotten—who served this to her large family in their farmhouse in the English countryside. It is traditionally cooked in a casserole dish (we always use a large soufflé dish) and served with ketchup, as there is no tomato sauce in this—it is spaghetti, minced beef, onions, parsley and cheese bound together with milk and egg (a twist of nutmeg is a must, and a bit of garlic and sautéed mushrooms are great in it, too. Cooking it in a bundt pan and cutting slices of it is a great improvement (we hope Carol would think so!).
- Prep: 20 mins
- Cook: 45 mins
- Yields: 6 - 8 Servings
Pumpkin Popovers
I ran across this recipe for Harry Connick Jr's Pumpkin Popovers in Good Housekeeping. I happen to love popovers. These are easily made in the blender and poured into a popover or muffin pan. Yum!
- Prep: 5 mins
- Cook: 1 hrs
- Yields: 6 Servings
Chicken with Saffron and Rice
This recipe is from Williams-Sonoma. It’s a traditional Spanish dish of chicken and rice that is seasoned with saffron. The saffron makes this dish. Saffron is a spice derived from the flower of the Crocus. It’s one of the world’s most expensive spices by weight.
- Prep: 20 mins
- Cook: 1 hrs 20 mins
- Yields: 6 - 8 Servings
Glazed Sweet Potatoes with Maple Gastrique
The best thing about learning how to make a gastrique is that it’s extremely easy to do. It makes a simple dish look like it just came across the kitchen line of a four-star restaurant. A basic gastrique is a reduction of vinegar and sugar thick becomes a thick syrupy sauce. These Glazed Sweet Potatoes with Maple Gastrique is a perfect example. The tangy-sweet glaze works really well with these sweet potatoes.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 6 Servings
Japanese Cheesecake
This light Japanese Cheesecake originated in Hakada, Japan in 1948 with the name "Uncle Tetsu". It’s very different from standard cheesecake, it is made with 3 ingredients - cream cheese, white chocolate and eggs.
- Prep: 20 mins
- Cook: 45 mins
- Yields: 4 Servings
