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Lattice-topped blackberry pie gets a tangy twist with a squeeze of lemon juice. Bring this pie along to your next gathering and it will be the hit of the party.
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This recipe is by Mark Bittman and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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My mom has always made this cake during rhubarb season. It's the yummiest rhubarb cake I've ever had! It's especially good after it's been chilled in the refrigerator. Serve with whipped cream or ice cream.
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Blueberries and walnuts work together in these lightly sweetened muffins.
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A great cookie for cutouts that are brown in color: footballs, animals, leaves, etc.
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This cake recipe is about 60 years old. I hope that you will enjoy this one.
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Get Grandmother Mantor's Ice Cream Recipe from Food Network
Ingredients: eggs, sugar, milk, cream, vanilla, salt, lemon juice
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A must-have for Fair food lovers!
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This syrup is used in Succotash's Swedish Pancakes with Sweet Ricotta Filling and Gingered Peach Syrup.
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This requires a pizzelle iron, similar to a waffle iron in appearance. Makes thin wafer-like cookies with snowflake designs, an Italian tradition for Christmas or anytime.
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Fluffy pumpkin popovers are a delightful and colorful addition to the holiday brunch or dinner table; serve with whipped cream.
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Get Vanilla Creme Brulee Recipe from Food Network