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This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Take brunch up a notch with these sweet, hot corn cakes flavored with orange zest and thyme and drizzled with homemade blackberry syrup.
Ingredients: orange juice, honey, butter
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Using canned peaches makes it easy to enjoy this delicious and moist cake year-round.
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For a celebratory dessert that's light on the calories, check out this birthday cake watermelon pizza. Topped with melted chocolate and sprinkles, it's festive without the fuss.
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Sweet eggy batter is covered with cherries fried in butter, then baked to make a traditional Polish cherry cake.
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Fresh peaches make this easy pound cake a refreshing dessert option for summer parties and gatherings.
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This red velvet cake topped with a cream cheese frosting and fresh strawberries is a delicious, easy, dessert idea that's perfect for a party or event.
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Made with almond flour, carrots, coconut, and cinnamon, these decadent paleo cookies taste like carrot cake and are quick and easy to make.
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A dense chocolate cake for those of us who can't tolerate wheat or gluten.
Ingredients: water, salt, sugar, chocolate, butter, eggs
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This white cake is baked in a lamb mold for Easter and can be decorated to look like a little lamb. If desired, spices can be added just before adding the egg whites. Some good choices are anise, nutmeg or cinnamon.
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Lemon sheet cake made from scratch using from lemon juice and lemon zest is easy to prepare and produces a light lemony flavor.
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Get Pineapple Upside-Down Cake Recipe from Food Network