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You can use fresh coconut as the recipe calls for (it's to die for!) or you can use frozen or other coconut.
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This is a light, creamy, no-bake dessert made with cottage cheese instead of cream cheese, so it is lower in calories than most cheesecakes.
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This recipe has been a favorite for more than 50 years. The meringue topping with the homemade butterscotch filling makes for a very rich dessert. Try eating it warm!
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Here is a recipe from my late grandma. The creamy chocolate filling is light as a cloud. You can serve each slice with a dollop of whipped cream if you like. 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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Super-simple little walnut meringue cookies are made with brown sugar.
Ingredients: egg whites, brown sugar, walnuts
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If you're craving a warm and fluffy fall dessert, try this quick pumpkin spice bread pudding that's so easy we know you'll make it again.
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These wontons, made from seasoned pork and shrimp, are the actual dumplings served with egg noodles and chicken broth. 'Dashi' - or fish flakes - is an optional ingredient, but adds wonderful flavor. If you feel daring, you may try making your own dashi from a fish purchased whole.
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This berry filling is tart and fruity, and superbly balanced by the crisp, buttery shortbread crust.
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This Meyer lemon and black pepper cookie recipe adds citrus and heat to the classic slice-and-bake icebox sugar cookie.
cooking.nytimes.com
These homemade ravioli are simple to make but add a wow factor to the holiday table And they can be made ahead and frozen, and cooked up in minutes on the day Two (15-ounce) cans of pure pumpkin purée may be substituted for the fresh pumpkin if desired.
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Get Gold Cake Recipe from Food Network
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This is a good dish to make ahead. Let it cool, then refrigerate in a covered container for up to two days. Reheat, partially covered, over moderate heat before serving.