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cooking.nytimes.com
This recipe came to The Times from John Currence, the celebrated chef in Oxford, Miss It is a meditation on the delights of summer: fresh, juicy peaches, cold buttermilk and whipped cream -- and grilling The alcohol from the bourbon will burn off when you mix it into the caramel, so don’t worry about serving it to children
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Brew your own coffee-flavored liqueur using water, sugar, instant coffee, rum, and vanilla.
Ingredients: water, sugar, instant coffee, vanilla
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Fresh banana slices are topped with a creamy vanilla marshmallow mixture in a graham cracker crust for a sweet dessert treat.
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Get 10 Minute Fruit Tart Recipe from Food Network
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This moist banana loaf gets a flavor boost from Lotus cookie butter, creating what just might be the best banana bread recipe ever.
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These carrot muffins made with chickpea flour, molasses, and applesauce are a delicious breakfast or lunchbox treat with warm fall spices.
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These simple butter cookies do not spread in baking.
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Soft cookie dough loses its shape when moved; to retain crisp cut edges, refrigerate dough until firm before baking. Note: This recipe is adapted from "The Martha Stewart Living Christmas Cookbook" (Oxmoor House, 2003.)  
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This is a mock pecan pie, which is quite similar to pecan pie, except that it uses pinto beans instead of pecans.
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Chocolate oatmeal chocolate chip cookies deliver a double dose of chocolate and the heartiness from oats for a new family favorite.
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Fresh lemon zest, poppy seeds, and heavy whipping cream combine in these tasty almond and coconut flour muffins, which are keto-friendly.
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We like our snack cakes SUPERSIZED!