This fabulous nut-studded pastry is a staple of Middle Eastern cooking, and is surprisingly easy to make. Layers of paper-thin pastry surround a rich nut filling, enhanced with lemon rind and cinnamon and drenched with a rich sugar syrup. This is a great make-ahead dessert, as it keeps well. A little goes a long way, so cut small pieces!
These ridiculously moist and flavourful muffins are absolutely the
best muffins in the world and abnormally easy to make, if you keep Boxed Cake Mix
on hand. Chocolate chunks are surrounded by muffin so intense, it's really more of a cake. Feel free to make smaller muffins, but
adjust the cooking time accordingly.
The pretzels that inspired these are a staple in many malls across America. This pretzel differs from the Superpretzel clone recipe in that it is sweeter, softer, and more flavorful. The secret to this recipe is the sweet cream butter in which the finished pretzel is literally bathed. These are best served warm, fresh out of the oven, with salt or cinnamon sugar.
This easy variation of our classic Vanilla Sponge Cake is elegant enough for a formal dessert, yet extremely easy to make. Tart, creamy lemon curd fills a delicate, lemon-scented sponge roll.
This recipe drew its inspiration from a very popular cake made in one of our local Pennsylvania grovery stores. Gelatin gives this cake a tang and adds moisture - feel free to use a commercial, flavored vegan gel if you prefer - and a rich glaze adds a fine counterbalance of sweetness. Because it is so rich, this cake will serve many people.
