124 mark recipes

Cowboy cookies loaded with old-fashioned rolled oats and semi-sweet chocolate chips, made big-batch style with butter, dark brown sugar, and three eggs. Hearty, chewy oatmeal chocolate chip cookies that hold up in lunchboxes.

This delightful dessert is so good, the crust is buttery and flakey, and the pear-almond filling is scrumptious and juicy.

Rich and delicious pecan chocolate chip oatmeal cookies with cinnamon and cloves to add more depth.

These apples are gently spiced and good for brunch as well as dessert.

Butternut squash bisque simmered with apples, walnuts, apple cider, and warm fall spices. A creamy autumn soup with optional cheddar and a touch of cream for richness.

Ganache-filled devil's food cake: a deeply moist, dark chocolate layer cake with a silky chocolate ganache filling and rich cocoa buttercream. A triple-chocolate showstopper for serious chocolate lovers.

Homemade dried fig jam spiked with dark rum and ground cardamom. Rehydrated figs simmered with lemon and sugar produce a thick, honey-colored preserve that's canning-ready and irresistible on warm toast.

Florida Keys bread pudding made with homemade coconut milk, day-old sponge cake, crushed pineapple, and a silky dark rum sauce. Tropical Caribbean comfort dessert.

Corned beef braised with dark beer, sweet onions, potatoes, and mustard or collard greens. A bolder, more Southern twist on the classic St. Patrick's Day plate.

Crunchy cornflake squares bound with peanut butter and corn syrup need zero baking for a quick retro treat kids can help make in under 20 minutes.

Homemade Filipino-style banana ketchup simmered with raisins, tomato paste, allspice, cayenne, and dark rum. Sweet, tangy, and warmly spiced. Makes 3.5 cups and keeps for a month.

Coke salad made with cherry Jello, dark sweet cherries, crushed pineapple, pecans, and cola. A retro Southern gelatin salad that belongs at every potluck.

Rich chocolate cupcakes hiding a cream cheese and chocolate chip center that stays molten and gooey. The cocoa batter gets its lift from vinegar and baking soda, yielding a tender, fudgy crumb. Makes 3 dozen crowd-pleasers.

The Colonel’s Baked Beans used to be baked and made fresh daily. Now there made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed, it is just microwave and there you go.

Old-fashioned baked beans made from dried navy beans, slow-baked 7 hours with bacon, molasses, dark rum, and a surprise hit of curry powder. From-scratch comfort that earns every minute.

Simple walnut raisin cake with brown sugar and warm spices, simmered then baked low and slow for moist tender squares ready in an hour.