Originally published by the New York Times, this is an excellent base for experimenting with different ice cream flavors. Makes about 1 1/2 pints.
Originally published in the Detroit Free Press, circa 1978.
This is a great all-purpose biscuit recipe that goes great with butter, jam, or honey. Originally from All Recipes.
Originally from Tracey’s Culinary Adventures.
This recipe produces a decadent two layer brownie – soft and gooey on the bottom, and crunchy on top. An absolute treat on special occasions. Best served warm with a scoop of vanilla ice cream. From A Culinary Journey with Chef Dennis.