Starting with tomato sauce and someone else’s barbecue sauce.
I can’t put my finger on it, but there’s something I really like about the name of this recipe.
Guess when this recipe appeared?
With cinnamon, clove, and nutmeg.
This is a tough one, for me.
Starting with one cup of “hot mashed spuds.”
With nuts (if you like).
I can’t believe we haven’t talked about ham hocks.
That is, a cake with coffee in it.
A specific variety of gingerbread. Sort of.
A modern recipe, a little bit different from the 19th century versions.