Recipes

This chocolate glaze for Bundt cake is simple to make with only three ingredients, and it has a variety of uses. It's great to use over a Bundt cake because it sets up nicely. The extra sauce may be refrigerated and reheated to serve over ice cream or your favorite dessert. I came up with this once when I didn't have any confectioner's sugar to make a glaze.

This banana-nut baked quinoa and oatmeal breakfast casserole is a wonderful way to use overripe bananas.

Here's a terrific recipe for buttercream icing for cookies with no raw egg whites. For any recipes that require egg whites, you can substitute dried, powdered egg whites, usually found at cake-decorating supply stores. Then you can still lick the bowl!

This fluffy, egg-white frosting is made by combining whipped egg whites with hot sugar syrup until meringue-like. Works well on almost any type of cake.

This cream cheese frosting with brown sugar and honey is a nice alternative to the classic recipe. We use it to frost cocktail cake. Try it on applesauce, spice, banana, or carrot cakes.

This royal icing recipe is a sweet white icing made with two main ingredients: pasteurized egg whites and confectioners' sugar. The icing dries quickly, making it perfect for decorating gingerbread houses and holiday cut-out cookies.