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Pumpkin pie lovers, take note! This Pumpkin Chiffon Pie has a gingersnap crust and a light, pudding-like filling. It's a fun and elegant riff on the classic pie, and sure to become a favorite.
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This bread pudding made with smoked sausage, cheddar, parsley, and sweet pepper is assembled ahead of time, deepening the flavors overnight and ensuring easy baking the next day.
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Get Apple Muffins Recipe from Food Network
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This festive twist on tres leches cake is soaked in Baileys Red Velvet Liqueur and decorated with strawberries.
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Get Halloween Boo-Scotti Recipe from Food Network
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This recipe comes to us from Martha Stewart Living Television senior producer Caroline Kelly; it was passed down to her from her great-great-grandmother Lucille.
cooking.nytimes.com
This adaptation of Alice Waters’s lemon meringue pie came to the Times in a 1987 article in the Sunday magazine It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.
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Get Blueberry Coffee Cake Recipe from Food Network
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This recipe is by Rena Coyle and takes About 1 hour 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is delicious for dinner tonight and even better as leftovers the next day, just ask Tyler Florence, the author of this recipe.
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Get Hand Cookies Recipe from Food Network