Years ago, when I was the National Spokesperson for Cuisinarts, Inc., I developed a recipe, “Yogurt and Jalapeño Corn Bread” for the food processor. I demonstrated it all over the country and people raved about it. As the years passed, I lost track of the …
This recipe makes a huge yield. The bars are rich, rich rich, and one bar will definitely satisfy.
Chiffon cakes are similar to sponge cakes, but the addition of oil gives them a tender, fine crumb.
This spicy gingerbread has an especially light and tender texture.
This recipe is from Greg’s interview with Maria Elena Flores from Chihuahua, Mexico.