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Get Cupcake Christmas Tree Recipe from Food Network
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Traditional Swedish potato dumplings have a bit of cooked salt pork and onion inside. They're a great way to use leftover mashed potatoes.
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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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At 611 Supreme in Seattle, authentic Normandy-style buckwheat crepes are filled with either savory or sweet fillings. Let the batter rest overnight before making the crepes.
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Also known as Lady Fingers, these keep very well in an airtight container.
Ingredients: eggs, sugar, vanilla, salt, flour
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Easy almond cookies contain only oat flour, ground almonds, and real maple syrup with a touch of almond flavoring.
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This traditional Turkish molasses and walnut dessert is both easy and yummy!
Ingredients: water, molasses, butter, flour, walnuts
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Get Quick Cake Mix Recipe from Food Network
Ingredients: flour, sugar, baking powder, salt
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I learned how to make these growing up watching my mother Alma. We have never used an actual "recipe", but for your convenience I came up with one.
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This recipe is by Jacques Pepin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children’s party When you strip away the original instructions for decoration (dyed yellow frosting and a black cat of piped chocolate), you’re left with a luscious citrus cake that works for any occasion, All Hallows’ Eve included.
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Go meatless with these yummy vegetarian enchiladas with a delightful filling of pinto beans, spinach, cheese, and fresh corn.