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cooking.nytimes.com
A good lemon dessert is a foolproof crowd-pleaser, and this delightfully easy sour cream poundcake is no exception The inside of the cake is sweet and tender, laced with a subtle lemon flavor throughout, while the outer part of the cake, brushed with a simple lemon juice-confectioners' sugar glaze, is distinctly tart and slightly crunchy The two together is a sort of perfection.
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Get Chocolate Strawberry Shortcakes Recipe from Food Network
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The perfect cross between a berry muffin and a jelly doughnut—minus the dairy.
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Get Wine Country French Toast Recipe from Food Network
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Get Struffoli Recipe from Food Network
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Using a slightly tart apple, like a Granny Smith or Pink Lady, is key to this frozen-yogurt sundae; sautéing brings out the fruit's sweetness.
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This flavorful cinnamon roll bread with chocolate and peanut butter chips is a snap to make in your bread machine and is great for breakfast, lunch, or as a snack!
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Get Sunny's Easy Glazed Cinnamon Buns Recipe from Food Network
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Get Kentucky Pecan Bars Recipe from Food Network
cooking.nytimes.com
No one knows how or why the cookie table became a wedding tradition in Pittsburgh Some believe the Italians started it, others the Europeans and many theorize it began during the Depression when wedding cakes weren't as common; Guests contributed cookies so the expense of an elaborate cake didn't fall on one family Regardless of the provenance, for as long as anyone there can remember, wedding receptions have featured the tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes