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This cake is great for any occasion even birthdays and special occasions. This is one of my mother's favorite special occasion cakes.
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This easy sponge cake is finished with a Broiled Coconut Topping.
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For this trusty recipe, pick tart, firm apples that will hold up to the baking. Slice them thinly and add flour, sugar, cinnamon, nutmeg and a dash of salt. Pile the apples into a prepared crust, dot with butter, and top with another round of pastry. Bake until the apples are tender and the crust is golden.
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Use a prepared pie pastry to make this double-crust apple pie recipe with hints of cinnamon and butter to let the fruit shine through.
Ingredients: pastry, flour, sugar, apples, cinnamon, butter
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This recipe is by Julia Reed and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Thick and creamy, this 100% vegan frosting is delicious on carrot cake and pumpkin breads.
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The zucchini is a vegetable I did not eat very much growing up. Not quite sure why but I do know my grandmother didn’t like cooking things she couldn’t pronounce...
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This thick vanilla custard has many uses. Spread this in a baked tart shell and cover with fresh fruit, or mix with whipped cream and bananas for a banana cream pie!
Ingredients: milk, egg yolks, sugar, flour, butter, vanilla
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This simple recipe combines milk, butter, marshmallow cream and peanut butter, for a rich and creamy fudge you'll love.
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Just like Mrs. Field's sugar cookies.
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Stir up a batch of these easy biscuits while you're making the sausage gravy.
Ingredients: flour, baking powder, salt, sugar, butter, milk
cooking.nytimes.com
This recipe is by Alice Hart and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.