Author: Ruth Cousineau
Author: Tamasin Day-Lewis
An easy Moist Yellow Cake recipe. This is my favorite recipe in the book. I use this cake more than 85% of the time. It's always delicious. The Soft as Silk brand of cake flour gives best results.
Author: Ruth Cousineau
Author: Scott Peacock
Author: Gina DePalma
Nothing says festive as eloquently as a towering white coconut cake, and this particular one is breathtaking. Better yet, it's delicious-we've brushed each layer with a syrup made from coconut water and...
Author: Ruth Cousineau
Author: Carole Bloom
Author: Rebecca Rather
Author: Gabrielle Hamilton
Author: Sarah Magid
Author: Cindy Mushet
This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can vary from firm to soft, but this one has a nice,...
Author: Gina Marie Miraglia Eriquez
Author: Gertrude Burnom
The zing of ginger and the sweetness of molasses combine in perfect proportions in this cookie, sent to us by Jane Booth Vollers of Chester, Connecticut. Her grandmother, Helen Dougherty, made batches...
Author: Ming Tsai
If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture...
Author: Rose Levy Beranbaum
Crunchy, healthy, protein-packed waffles made with whole-wheat flour and peanut butter.
Author: Melissa Clark
White Chocolate Layer Cake With Apricot Filling and White Chocolate Buttercream