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This pizzelle is based on a traditional Hungarian family recipe that uses less flour for a thin and delicate cookie with a hint of anise.
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This is a Dutch buttery bar cookie, baked in a round tin, and cut into wedges after baking. Instead of vanilla or lemon zest, you can flavor these with 4 ounces of ground almonds.
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This recipe is by Florence Fabricant and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A rich egg custard poured into individual pastry-lined muffin cups and baked.
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Cooked rice is combined in a double boiler with milk, sugar, raisins, vanilla and cocoa to make this thick rice pudding.
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Whip up a batch of addictive chocolate coconut macaroons on your stovetop with just a few simple ingredients. Your family will be quite impressed.
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For fool-proof gluten-free crepes, whip up a batter with rice flour and coconut oil and let it chill for an hour before serving up brunch!
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This is an old family favorite because it is not as sweet tasting as other frostings and is very fluffy.
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Use coffee, almond milk, cocoa mix, and chocolate syrup to make your own iced mocha at home.
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In this easy recipe for marshmallow frosting, egg whites and sugar are heated up on the stovetop, then whipped into billowy peaks.
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Sloppy joes are an American treasure. The sauce in this version has ketchup as a base, with cider vinegar, brown sugar, mustard, and Worcestershire sauce.
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There 's no butter in these delightful, diminutive tarts, but you 'd never guess. There are, however, lots of brown sugar, corn syrup, raisins and shortening in them. They bake up sweet, buttery and delicious.