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Seconds are fair game when dessert is this light and fluffy.
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A sweet and light frozen parfait of pumpkin and warm spices is made with vanilla ice cream for a creamy texture. The frozen dessert is cut into squares and served with a spoonful of cinnamon whipped cream on each serving.
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Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific.
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Apple pie is baked over a layer of caramel pecan, then the pie is inverted to present the caramel on the top.
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Biscuit mix, instant coffee, and buttermilk make up a tasty coffeecake that's made even better with a graham cracker crumb topping sprinkled overtop before baking.
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These are cinnamon flavored cookies with a cinnamon filling. They are rolled, cut and baked just like cinnamon rolls. Try them with a confectioners' sugar glaze.
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These buttery fruity muffins are ideal for dessert or fancy weekend breakfast treats.
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Apples, brown sugar, cinnamon, and oatmeal are combined to create this simple and quick apple crisp dessert that's sure to please a crowd.
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These sophisticated sandwiches are familiar enough for children. The chicken can be marinated tonight and broiled for dinner tomorrow. Pair it with a crunchy salad for a pleasant contrast between hot and cold.
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Tuna, potatoes and onions, layered and topped with a mushroom soup and mustard sauce, then baked.
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The classic sandwich becomes an even easier-to-eat finger food.
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"I use breadcrumbs to crust the chops, and instead of hiding the mushrooms in a sauce, I roast them until golden and toss them with arugula." Lesley Stockton, Food Editor