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Pineapple and lemon are stirred into a simple custard filling that is then poured into a pastry shell, topped with a pretty lattice, and baked. Serve chilled with sliced strawberries.
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A fluffy, golden meringue sits atop a rich ice cream made of pumpkin, marshmallows, egg yolks, and fall spices in this elegant baked Alaska.
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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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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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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.
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A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye -- and the appetite.
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This dandy pecan-less pie combines rolled oats and coconut in a sweet, sweet buttery filling. When it 's baked up, you 'd be hard pressed to tell it from the real McCoy. Serve it with whipped cream.
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This recipe makes two sweet rice pies, a dessert traditionally served on Easter by many Italian families. But it's not unknown for the pie to be made year-round as well.
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This is a versatile vegetarian main dish: you can add garlic, thinly sliced fennel, chopped chard, and/or herbed feta for tasty variations.
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Raspberries are slathered with a tangy sour cream concoction and sprinkled with a sweet crumble topping. This pie bakes up bubbly and delicious, ready for a scoop of vanilla bean ice cream.
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Here is a simple, uncomplicated melding of canned pumpkin with sugar, cinnamon, eggs and milk, baked in the crust of your choice. A dollop of whipped cream is all the frou-frou you need.