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These cookies use corn oil instead of butter, which makes them great for spur-of-the-moment baking.
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Also known as cornstarch cookies, this recipe makes light and delicate cookies that dissolve on your tongue.
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The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance
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Get Cheese Wafers Recipe from Food Network
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Sugar free vanilla pudding makes a great base for these frozen pops. If you prefer, eat the pudding straight from the fridge instead of freezing.
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Drain, bake, and fry tofu to achieve a crispy and chewy texture in the meatiest possible vegan fried tofu that is quick and easy to prepare.
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These Oysters with General Tso's Cabbage and Furikake bring sparks of sweet, sour, spicy, and umami to fresh, briny bivalves atop crunchy fried cabbage, with...
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Cookies are rolled in crushed corn flakes and topped with a quarter of a maraschino cherry.
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Get Gingerbread Cookies Recipe from Food Network
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For Chocolate Brown Sugar Brownies, stir 1 cup semisweet chocolate chips into the batter along with the nuts. Bake in lightly greased pan 13 x 9 x 2 inches for 30 minutes.
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Thin-sliced herbed pancakes are the "noodles" in this flavorful broth. Both light and hearty, it's a nice bridge from summer to fall.
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This delicious cake joins Macintosh apples and chopped walnuts with warming spices such as cinnamon and nutmeg.