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cooking.nytimes.com
This recipe came to The Times from Meg Ray and Caitlin Williams, the owners of Miette Cakes, a bakery in San Francisco They reimagined a classic booze pie as ice-cream sandwiches, literally a children’s dessert for adults They replaced the graham-cracker crust with homemade graham crackers, turned the mousse into ice cream and elevated it with a relatively abstemious dose of Cognac
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Lightly spiced cookies are filled with strawberry preserves just like granny used to make every Christmas.
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The dry ingredients are mixed together and cut into the shortening. The wet ingredients are mixed together and incorporated into the flour-shortening crumble. The pastry rolls out easily, bakes up perfectly, and makes three pastry shells.
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Your guests will never know that this spicy, moist, and delicious cake is made with garbanzo beans!
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This is a quick and easy version made with puff pastry instead of strudel dough. Serve warm with vanilla ice cream.
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Make your own pork rub with several spices, including paprika, chili powder, sugar, and cayenne pepper.
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This flavorful cinnamon roll bread with chocolate and peanut butter chips is a snap to make in your bread machine and is great for breakfast, lunch, or as a snack!
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Delight the pickiest taste buds with this blueberry muffin made with applesauce. Crumble topping is optional but recommended.
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Get Rack-o-Ribs Hero Recipe from Food Network
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Get BBQ Beef Ribs Recipe from Food Network
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A classic French 75 cocktail recipe, combining brandy, sparkling wine, and citrus flavors.