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This recipe is used by the Amish in the Midwest...around Wisconsin and Iowa.
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These classic lemon crinkle cookies, with the slightest hint of ginger, are quick and easy to make and sure to please the whole family.
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My grandmother made these in her woodstove oven and I have always guessed at the cooking temperature and cooking times. As is usual with lots of older recipes no exact amount of flour was listed either.
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This light and airy pie can be made with fresh or frozen fruit: raspberries, blackberries, strawberries--even canned crushed pineapple. The fruit is cooked into a sweet sauce, combined with freshly whipped cream and meringue, and spooned into a waiting crust. Serve chilled, garnished with a sprig of mint and berries.
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These mini meringue-coated chocolate ice-cream-and-cake concoctions are stunning desserts for a crowd.
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Apples are coated in a delicious homemade caramel toffee glaze in this simple and delicious recipe for caramel apples.
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This is a three-tiered white wedding cake. It is practical and good.
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Four layers of cashew meringue sandwiched with French buttercream, and topped with chopped cashews. A very rich dessert from the Philippines.
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A light and refreshing frozen pie flavored with key lime juice. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
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This is a simple butter cake with almonds on bottom and dark rum sprinkled over the baked cake.
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A lovely pecan meringue nest forms the crust for this pie, which is filled with chocolate whipped cream. Top with sliced strawberries, raspberries, or simply cover the pie with chocolate shavings.
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This is a yummy change to standard Angel Food cake. It has a light and delicate flavor and hits the spot of that chocolate craving. Note: for best flavor and texture, serve the cake on the day it's made and be sure to avoid any traces of yolk in the egg whites, which would prevent them from whipping to their fullest.