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Vanilla sponge cake gets a drenching in a sweet combination of three kinds of milk and then frosted with cream cheese icing in a Mexican-inspired recipe.
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Delicious chocolate bundt cake infused with bourbon whiskey.
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This recipe is by Joan Nathan and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I usually make this as an appetizer. Always a hit. It's so easy and quick. Great for potluck, although it's never enough!
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Dark cocoa powder and cinnamon give extra flavor to this chocolate pudding recipe.
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This is a gourmet, unique way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves.
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A hearty dose of Bailey's® Irish cream liqueur takes this soda bread recipe to a whole new level.
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These are the BEST meringues!! I ate the entire batch myself. A very simple recipe for meringues with a hint of cardamom.
Ingredients: egg whites, sugar, cardamom
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Three ingredients are all you need to make sweetened condensed milk in your slow cooker. It'll last about 2 weeks in the fridge or 3 months in the freezer.
Ingredients: milk, sugar, butter, vanilla
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It 's hard to make a bowl of cloud-like whipped cream better, but a jigger of bourbon seems to do the trick. Perfect on mincemeat, pumpkin or sweet potato pie. Or just eat it with a spoon.
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This classic French white beans and sausage dish is slowly cooked to tender perfection under a crispy, caramelized crust.
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Chef John's recipe for shrimp with a spicy, horseradish-spiked cocktail sauce is a guaranteed crowd-pleaser.