Baking Recipes

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Royal Raspberry Cheesecake Ready Time: 55 Min "This recipe reminds me of a cheesecake I often enjoyed at a restaurant in British Columbia, where I used to live. It's fit for a king!"

Ruby's Special Cornbread Ready Time: 55 Min "This cornbread is considered a favorite in our family. It was given to me by my mother-in-law. It is a very thick and hearty cornbread and goes well with most anything. You can also add tomatoes and ground beef."

Rum Balls I Ready Time: "I tried this easy, no-bake cookie recipe for the first time last Christmas and they were a big hit. Simple to make and very yummy!"

Rum Cake I Ready Time: "A moist nutty cake with the deep flavor of dark rum."

Rum Cranberry Applesauce Bundt Cake Ready Time: 1 Hr 10 Min "My Mother (80+years old) raved about this recipe. She's requested I bring it to all functions."

Rum Sugar Cookies Ready Time: 2 Hrs 30 Min "Cookies that taste like eggnog! These are a perfect addition to your holiday cookie trays! Try sprinkling a little nutmeg on top of each cookie!"

Rum-Pineapple Pound Cake Ready Time: 1 Hr 40 Min "A rich, tasty dessert made with a cake mix and added ingredients from your cupboard to make an unforgettable melt in your mouth pound cake that will remind you of a pina colada because of the pineapple flavored cake, the rum glaze that soaks partially into the cake and glazes over the top and sides, and the toasted coconut that tops it all off!"

Run For The Roses Pie II Ready Time: 1 Hr 30 Min "It's a true Kentucky favorite. This pie combines semi-sweet chocolate with walnuts for a truly decadent experience. Accompany with ice cream if desired."

Runzas (Bierocks) Ready Time: 1 Hr 20 Min "My mother-in-law introduced me to this and it kinda stuck. I am from Iowa, now in Kentucky, and the only way I can get this is by making it at home."

Runzas II (Bierocks) Ready Time: 45 Min "Ground beef, onions, and cabbage wrapped in bread dough and then baked. Can be made smaller and served as an appetizer. We called these sandwiches Bierocks. I assume they must have originated in Europe and each country has a name for them. I have heard them called Runzas also. They really are simple. I have found that I cannot substitute anything for the MSG. They just lose the flavor. If your ground beef is too lean, these tend to be dry. I sometimes add cheese to them to offset this problem. I have also added fennel seed, about 1 teaspoon, although the recipe does not call for it."