On Dec. 2, 1949, the Friday morning edition of the Clarion Ledger, shortened to just "The Clarion-Ledger" by this point, ...
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How to make easy vanilla waffle cake
This vanilla cake is made in a waffle iron! Stack your cake waffles up and top them with delicious whipped chocolate ganache ...
From flaky biscuits to tangy panna cotta, these smart and satisfying recipes make the most of every last drop of leftover buttermilk. Molly McArdle is Food & Wine's Updates Editor. She has written and ...
Creamy homemade ranch dressing comes together in minutes with fresh herbs, tangy buttermilk, and bright lemon juice. Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, ...
Quick and easy to make, this single-layer olive oil cake is perfect for beginner bakers. To make it, a flavorful batter made with buttermilk, olive oil, fresh blueberries, and grated ginger, is ...
King opened up about her family recipes during an appearance on 'Food & Wine’s' Tinfoil Swans podcast Gary Gershoff/Getty Regina King cherishes her grandmother’s framed pound cake recipe, preserved ...
Growing up in the Deep South, Sundays are sacred — curated for rest, gratitude and gathering. These days often begin with a visit to church and end with a spread of comfort food shared among family ...
Growing up, my grandma would make pound cake a lot in the winter time. It was the dessert I would request for my birthday, and it was almost always on the dinner table at Christmas, too. After she ...
I stood at the kitchen sink looking out onto the backyard. “Why is Daddy dressed like that?” I asked Momma. It is July and already hot at 7:30 in the morning. Why on earth would he be dressed in long ...
The pound cake element in this sundae is the classic cream cheese Bundt we’ve had on Bon Appétit for over 20 years, halved to fit in a standard loaf pan. Tender and rich with a compact ingredient list ...
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How To Make Buttermilk Poundcake | Vanilla Old-Fashioned Classic That Melts in Your Mouth
This Vanilla Buttermilk Poundcake is a rich, moist, old-fashioned dessert with a perfectly dense crumb and slight tang from the buttermilk. It’s golden on the outside, soft on the inside, and loaded ...
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