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cooking.nytimes.com
This recipe is by Sam Sifton and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Drambuie is a malt whiskey liqueur. It's used in the fruit mixture for this chocolate fruit cake recipe, which yields a round cake and six jumbo muffins.
cooking.nytimes.com
Traditional matzo toffee — a Passover-friendly spin on saltine toffee — is an addictive three-layer confection of crackers, brown sugar toffee and melted chocolate In this version, the chocolate gets a spicy boost from the addition of both fresh ginger juice and chewy candied ginger Or substitute a topping of cacao nibs, sea salt and/or toasted, chopped nuts
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This amazing pudding sets from the acid in the lemon juice; there's no need to add gelatin. The texture is best when the puddings are allowed to firm up overnight.
Ingredients: lemons, sugar, water, heavy cream, salt
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Here's a healthy way to get your cinnamon roll fix. Get your swirl on!
www.simplyrecipes.com
Green Tomato Chutney - make use of end of season tomatoes with this sweet and vinegary green tomato chutney (green tomato relish) made with unripe tomatoes.
www.allrecipes.com
A delicious alternative with an almond flour crust for those following a low carb plan, or just trying to cut back on sugar. Great for Thanksgiving and Christmas.
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Get Pumpkin Parfaits Recipe from Food Network
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This dessert salad with a pistachio pudding base contains crushed pineapple, miniature marshmallows, pecans, and whipped topping.
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Caramel rolls, filled with butter, cinnamon, and chopped pecans will make holiday breakfasts, brunches, or even coffee breaks extra special!
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Get Fake Crepes Recipe from Food Network
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You could eat one of these apples for an afternoon snack and save the rest for your family's dessert.