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cooking.nytimes.com
This recipe is by David Tanis and takes 40 minutes, plus 2 hours’ chilling. Tell us what you think of it at The New York Times - Dining - Food.
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Another recipe to use up those pesky zucchini, turning your autumnal bounty into bar cookies with walnuts and dates.
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Pretzels and Cheddar-flavored fish crackers are seasoned and toasted in this simple and delicious recipe.
cooking.nytimes.com
Though there is nothing wrong with a bakery cake — all those gorgeous piped roses — there is really nothing better than a homemade cake Homemade cakes say, "It is perfectly fine to stuff into my smallish home, play pin the tail on the donkey and leave with a loot bag holding edible bracelets and a plastic puzzle that will break in a week." Take back childhood, people
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In this family recipe, creamed corn is baked with eggs, milk, butter and spices. Play with the spice and sugar measurements to suit your own taste.
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Delicious and gooey whole wheat protein bars made with almond butter, apples, and bananas, are the perfect on-the-go breakfast or snack.
www.delish.com
Boozy mini pies will definitely get the party started.
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This is an excellent no bake cheesecake dessert with blueberries. Easy to make, and looks beautiful when served.
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Unsweetened chocolate makes these a darker, richer version of gingerbread cookies.
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Irresistibly inventive, this pie recipe calls for sweetened condensed milk that is boiled in its unopened can for three hours until it turns into a fabulous toffee. Then the toffee is poured into a graham cracker and gingery crust and topped with sliced bananas and whipped cream.
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Four cups of fresh raspberries and a hint of cinnamon are inside this incredible double-crust pie.
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I don't know where this recipe originated, but it was a favorite of my Mom's when I was growing up. Her notes on the recipe says, "County Fair Winner". The dough is batter-like in consistency and cookies are very soft and cake-like.