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These dense, buttery pound cakes are topped with stars and stripes of lightly sweetened whipped cream and fresh berries.
cooking.nytimes.com
A version of this golden, tart-sweet confection was served at the 76th birthday of the legendary Southern chef, Edna Lewis It is a true labor of love, so be sure to set aside a full afternoon to make it; this is not the sort of cake you want to rush.
cooking.nytimes.com
A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made.
cooking.nytimes.com
This recipe was brought to The Times in a 1990 article by Marian Burros about the 34th Pillsbury Bake-Off, the Super Bowl of baking contests, and its winners Linda Rahman of Petaluma, Calif., who won the grand prize, was certain her cake was ''too ordinary to win anything," but it was the judges' unanimous choice because, they said, it was "light, refreshing and satisfying." We still agree.
cooking.nytimes.com
You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges Then just swirl the frosting over the top, leaving the sides bare.
cooking.nytimes.com
This dessert comes from a subset of cobbler recipes with cakelike leanings It’s blissfully easy Melt some butter in a skillet (cast iron, if you have it), mix together a pancake-type batter in a bowl, toss with fruit and bake
www.allrecipes.com
My German grandmother often used fresh Italian prunes or pitted fresh cherries as an alternative to pineapple. Serve warm or at room temperature with whipped cream.
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Strawberry, vanilla, and pistachio ice creams layered for an easy, pretty dessert.
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Savory patties made with raw, not canned, salmon are topped with a garlic mayonnaise aioli in these easy sliders that will feed a crowd.
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To give ice cream the right consistency for spreading, soften it at room temperature, about 30 minutes, or microwave it on high in 10-second increments, testing for softness in between. Don't overdo it: You want it spreadable, not soupy!
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This recipe makes chocolate cakes in jars for charming food gift ideas during the holiday season or easy snack carriage.