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This recipe comes from Vinegar Hill House in Brooklyn, via Angela Johnson Sherry, who shared her family's recipe with the restaurant almost a decade ago The restaurant sprinkles a little seasonal fruit at the bottom of the pan, then follows with a lot of airy pancake batter to make thick, crisp, golden brown pancakes that look almost like layers of cake Use a hot oven and a pre-heated cast-iron pan, either a small one around 4 inches in diameter to make one pancake each, or a large one around 8 inches in diameter to make a couple of giant pancakes you can split at the table.
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Get Brown Sugar Apple Crisp Recipe from Food Network
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Use up the last of summer's zucchini in this easy whole wheat muffin recipe with a touch of pumpkin pie spice to welcome the fall season.
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A delicious banana cake made with vegetable shortening that doesn't require frosting! Use ripened bananas for optimum flavor.
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Amaranth pancakes are a dairy- and gluten-free version of pancakes that get an extra crunch from the amaranth for a memorably delicious breakfast.
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This apple butter cooks unattended for hours in a slow cooker.
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Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month.
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Lauren Chattman brings out the taste of the poppy seeds in this cake by soaking them in hot water. She lightly crushes the seeds in a blender before mixing them into the batter.
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Veggie dogs are wrapped in homemade dough for an updated classic.
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A lightly spiced apple cake with a crunchy cinnamon and walnut topping.
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This slab pie is baked in a 10x15-inch sheet pan. Spiced apple filling is sandwiched between layers of pastry and covered with a creamy white frosting.
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This is a lovely fall dessert which is a lovely moist and dark cake.