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This recipe is by Corby Kummer and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Legend has it that the St Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit
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Basic sweet yeast dough is rolled out, filled with walnuts, twisted, and baked into 3 babka loaves that look fancy but are so easy to make.
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A recipe for easy Baked Alaska.
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You need about three large carrots to make this fabulous carrot cake. It's topped with a sweet, homemade lemon cream cheese frosting.
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Enjoy this Best Homemade Ginger Ale recipe with ingredients and easy step-by-step directions from Chowhound.
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This lamb dish is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle.
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Real yeast-risen cinnamon rolls in record time? Yes, it's possible with this recipe that adds the helper ingredient of packaged yellow cake mix to make the rolls tasty and light. They need just 15 minutes to rise.
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Pumpkin puree adds color and flavor to traditional dinner rolls.
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This version has little of the traditional egg, but retains the delicate texture associated with challah bread.
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This cherry pudding is a classic summer offering in England.
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Yellow cake mix makes for a tasty crust in this fruit pizza layered with cream cheese, fruit, and a homemade fruit glaze.