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This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These spicy mini cheese and jalapeno tarts are always the first to go at parties. They are quick and easy to make.
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An open-face apple pie filled with apples, raisins, walnuts. All topped off with a drizzling of sweet icing.
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Flaked coconut is folded into a homemade custard in this classic pie.
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Not only is this buttermilk pie easy to make and beautiful to look at, it's bursting with the bright, tangy flavors no other custard-style pie can touch.
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Forget about Grandma's recipe! After everyone tastes this delicious apple pie, you'll be forced to start a new family tradition.
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Fresh strawberries are piled into a graham cracker crust and topped with a fluffy cooked meringue. You'll need a stand mixer to make this recipe.
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Here's a combination of holiday favorites!
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Yes, it is gloriously Southern -- as I am, and a family favorite! It's made with dark corn syrup, peanut butter and whole peanuts and looks like pumpkin pie, but don't be fooled! This pie is simple and delicious for those who like peanut butter. It is a great recipe to serve guests as it is an unexpected taste treat!
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A delicious chess pie with the tropical flavors of pineapple and coconut.
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For this simple, slightly piquant pie, ground cherries bake up wonderfully with sugar and spices and doused with fresh lemon juice. Look for these gems at your favorite farmers market and bake up a pie or two.
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For this sweet and rich pie, rolled oats masquerade as pecans and no one is the wiser. Corn syrup, sugar, eggs and butter are stirred into the batter, and when it 's baked, the oats take on the texture and taste of those lovely nuts. Serve with lots of whipped cream.