Recipes

Tennessee Jam Cake with Brown Sugar Whiskey Glazee

Tennessee Jam Cake with Brown Sugar Whiskey Glaze

This southern Tennessee Jam Cake with Brown Sugar Whiskey Glaze is perfectly moist and tender thanks to the addition of jam and buttermilk. Lightly...
Caramel Pecan Fudge Tart

Caramel Pecan Fudge Tart

If you’ve been to Paris, no doubt you’ve seen or tasted a tart very similar to this Caramel Pecan Fudge Tart. With Chef Eddy’s homemade version, you...
German Chocolate Pie

German Chocolate Pie

If you love German Chocolate Cake, this German Chocolate Pie is a must-try! A homemade buttery graham cracker crust is filled with an easy-to-make...
6 Layer Coconut Cranberry Cake with Meringue Frosting

6 Layer Coconut Cranberry Cake with Meringue Frosting

Loaded with cranberries and packed with coconut flavor, this Coconut Cranberry Cake with Meringue Frosting is not only beautiful, but also tastes...
Pecan Pound Cake With Orange Glaze

Pecan Pound Cake With Orange Glaze

Love pound cake? Love pecans? Then you are going to LOVE this Pecan Pound Cake With Orange Glaze! Everything you expect from a traditional southern...
Hot Cocoa Cake

Hot Cocoa Cake

This 100% made-from-scratch Hot Cocoa Cake is comforting and delicious. Homemade hot cocoa is poured over a rich chocolate cake and served with gooey...
Triple Chocolate Pound Cake

Triple Chocolate Pound Cake

Calling all chocolate lovers, this one is for you! This moist Triple Chocolate Pound Cake is made from scratch and covered in a deliciously sweet...
Caramel Apple Crumb Cake

Caramel Apple Crumb Cake

Let’s get ready to crumble! This made-from-scratch Caramel Apple Crumb Cake is a deliciously moist apple cake topped with a generous amount of...
Rum Custard Tart With Gingerbread Crust

Rum Custard Tart with Gingerbread Crust

The warmth of rum and holiday spices combine in this Rum Custard Tart With Gingerbread Crust. A flavorful spiced homemade gingerbread crust is filled...
Marlborough Apple Tart

Marlborough Apple Tart

Marlborough Pie is a classic recipe dating back to the 17th century. The first recorded recipe was by Robert May in his 1660 recipe book The...
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