Recipes for "melts in your mouth"

In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.

Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 9x5-inch loaf pans.

Combine flour, sugar, pudding mix, baking soda, salt, and cinnamon in a large bowl. Stir in pumpkin, oil, and eggs until just blended. Pour batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 1 hour. Remove from the oven and let sit for 15 minutes, then remove loaves from the pans and cool on a wire rack.

Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch pan.

Beat butter and 1/2 cup sugar together in a large bowl with an electric mixer until soft and fluffy; mix in vanilla and salt. Add egg yolks and beat until creamy.

Combine 1 ½ cups flour and baking powder in a bowl; add alternately with milk to creamed mixture.

Toss blueberries with 1 tablespoon flour in a small bowl. Add to the batter and fold in gently.

Beat egg whites in a separate bowl until soft peaks form. Add remaining 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into cake batter.

Pour batter into the prepared pan. Sprinkle remaining 1 tablespoon sugar over top.

Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50 minutes.

Serve and enjoy!