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This is a double-crust pie that can be made with either fresh or frozen rhubarb. The rhubarb is cut into nice-sized chunks and folded into a mixture of sugar, beaten egg yolk and flour. The filling is then arranged in a prepared crust, topped with another, and baked until golden. Serve it warm with scoops of vanilla bean ice cream.
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Get Tahitian Vanilla Creme Brulee Recipe from Food Network
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Smooth, creamy chocolate fudge squares topped with colorful sprinkles will add a sparkle to your holiday treat platters.
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A sweet, sticky, and delightfully yummy snack to munch on while you reminisce about childhood.
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Use this recipe for pumpkin–cream cheese frosting on cupcakes, Bundt cakes, layer cakes, or cookies for Halloween, Thanksgiving, or Christmas.
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A fluffy seafood-potato salad which can be served anytime. This is a fancy version of the salad that's on every respectable plate lunch in Hawaii. Feel free to substitute a can of tuna, a can of baby shrimp, or 1/2 lb. of shredded imitation crabmeat for the real stuff.
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Berries grilled in a foil pack are delicious with everything from ice cream to grilled pound cake.
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This is one of the sweetest pies you will ever taste. Puts a different spin on a pecan pie, but so delicious. To make the caramels unwrap easier put them in the...
Ingredients: water, butter, eggs, sugar, vanilla, salt, pecans, pastry
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Get Baked Salmon with Blackberry Ginger Glaze Recipe from Food Network
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A delicious holiday recipe for twice-baked sweet potatoes, seaosned with cinnamon, nutmeg, and cayenne pepper, and topped with pecans.
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Nutty cookies that are perfect for teatime.
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Whip up a late summer dessert with blackberries, apples, and pears topped with a simple crumble topping. Serve warm with vanilla ice cream.