Butter Cake by Navaneetham Krishnan

Velvety, moist and soft.

Classic Genoise (Sponge Cake) by Navaneetham Krishnan

Super light and super moist with a buttery richness.

Whole Wheat Mocha Muffins by Hina Gujral

I think I am obsessed with whole wheat and everyday I try my best to reduce the usage of white flour in my kitchen to minimal, we have switched to whole wheat breads, pasta, noodles, cookies, pizzas and now muffins and to my surprise there is not much difference in taste. If you want you can substitute whole-wheat flour with equal…

Fig Puff Pastry Roses by Jenny

Puff pastry roses with delicious fig filling. The filling can be prepared in advance and stored in a fridge.

COLORFUL MASH by Priyanka Bhattacharjee

The recipe is very colorful. All the major ingredients are in mashed form so the name "COLORFUL MASH"

Delectable Passover Magic Bars by Skinny Kitchen with Nancy Fox

These bars are rich, sweet, gooey and definitely addictive. This recipe is a takeoff of our Outrageous Magical Bars. We love them so much we’ve converted our recipe for Passover. We’re using matzo crumbs instead of graham cracker crumbs and a spread like Smart Balance to replace the reduced-fat butter. We also added dried…

Fake Out Crab Rangoon Bites by Smokinhotchef

This recipe is a spin off of one of my favorite items found in a Chinese Restaurant. I've always loved this crispity outer layer coupled with the gooey center. Cheese tortellini provide the basic shape and mousse like center. A combination of condiments and ingredients popular in Asian cooking are used create the idea of crab…

Frenchy Onion n' Smothered Chicken Cutlets by Smokinhotchef

This recipe is wholesome and filling, combining powerful ingredients and marrying them in a wonderful creamy french onion sauce that is sure to gain compliments from dinner guests. Homemade French Onion Soup serves as the poaching liquid if you will and the poaching liquid is in turn blended until smooth to smother the cutlets in a…

Classic Pie Crust by Micheline

Four ingredients are all you need to create a fabulous, flaky pie crust. The double-crust recipe should be used when making a lattice-topped pie. Recipe is from The Taste of Home Cookbook.

Pumpkin cake. by Navaneetham Krishnan

Super moist, crumbly and slightly sweet (oh yes, I like to keep it minimal) cake.

Lemon Cream Pie by Navaneetham Krishnan

Simple yet irresistible for its citrusy lemony scent and taste.

Scalloped Corn and Tomatoes by Glenn

Westinghouse and Pennsylvania Power and Light Co. put out a cookbook to sell their new electric range and oven in the 1930s. This is one of the recipes made to stand alone. The original small book has 7 menus with a meat, side and desert that were designed to be baked together in the same oven. It relies heavily on canned foods and…

Vodka-Marinated Rib Roast by Dominick Chirichillo

Baked Crispy Barbecue Panko Tofu (Vegan-friendly) by Michelle Tsao

Easy, low-fat, delicious, crunchy tofu straight from your oven!

Snickerdoodles by Chef Chuck

Cookies with plenty of cinnamon and sugar!