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A chocolaty, cookie crumb crust is filled with a silky, chiffon custard filling. The filling is gelatin-based that includes eggs, sugar and milk. When it 's thick and well-blended, sherry, almond extract, chopped almonds and beaten egg whites are folded in. The pie is then cooked up slowly and carefully in a double boiler.
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Semifreddo means "half cold" in Italian. Here it refers to the slushy mixture that brings texture and flavor to this classic Champagne cocktail.
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A bright, pretty salad with summer's sweet fruits has a ready-made dressing of low-fat vanilla yogurt.
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Recipe given by Jbird in NYC.
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This creamy mousse gets extra flavor from grapefruit zest.
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A fruity cocktail with a capital FRUIT! Peach schnapps, rum, banana liqueur, orange juice and coconut cream are all blended together with crushed ice.
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If you'd like, save the orange peels to make candied citrus peel. Cut off the outermost peel of the fruit and reserve, then cut off remaining pith and discard.
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This is a great way to use up fresh peaches that are ripening too fast. The berries add a hint of tart to the sweet peaches. Easy to make and looks great.
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Get Blueberry Peach Crumb Pie Recipe from Food Network
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Southern-style peach cobbler just like grandma used to make is made with buttery biscuits baked into a peach filling and topped with flaky pie crust.
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Got a sweet tooth but not much cash? With just five ingredients, you can make this peach cobbler on the stove! This recipe is so easy and yummy, and you can use almost any kind of canned fruit to make it.
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This sorbet recipe calls only for fresh peaches and pineapple, orange juice, and some simple syrup, but can be used with whatever fruit you desire.