From the kitchen of clothesmakethegirl.com
I made the cake the night before and frosted it in the morning with traditional 8 oz cream cheese, 4 oz butter and 2 tbsp maple syrup whipped until light and fluffy. No one knew it was grain-free.
From the kitchen of Smitten Kitchen
This is also just a great chocolate cake recipe. The cake is moist and delicious!
Makes 20 to 24 cupcakes
You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)
From the kitchen of Linda Mclean
“Sweet dark plums are wrapped in a potato dough, and boiled before rolling in sweetened toasted bread crumbs. My Austrian grandmother made these delicious dessert dumplings for us every fall. These take some time to make, but to me, they’re well worth the effort.”
From the kitchen of 'A Taste of Switzerland' Cookbook by Sue Style
From the kitchen of Some website I can no longer find
A delicious cookie!
From the kitchen of Grandma Kroll
Everyone that went to Grandma Kroll’s farm grew up with her delicious dill pickles. She would make a 20 gallon crock on Wed. or Thurs. and by Sun. when everyone went home the crock would be empty; we wouldn’t even give them a chance to really cure!