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cooking.nytimes.com
Here is a recipe for a simple, light blackberry cake from the California pastry chef Jim Dodge The berries are scattered over the batter, which rises and cooks around them The cake is fairly dry because it is intended to be served with whipped cream or ice cream
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This is a great banana muffin recipe! It has little sugar and almost no fat if you use fat free sour cream. A big hit with everyone!
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These chewy cookies are delicious. They make an excellent after school snack.
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I substituted walnuts for raisins in an old recipe, and came up with my husband's favorite cookies!
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These moist vanilla cupcakes produce the perfect levels of sweetness and vanilla flavor you'll want to revisit time and time again.
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Lemon, lime, apples, and grapes are added to white wine and brandy to create this refreshing twist on sangria.
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The classic chocolate chip cookie has been a family favorite for generations. This easy-to-make recipe with Truvia® Baking Blend has 60% less sugar than the full sugar version.
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I really liked these as a child and my family loves them now. Easy to make and tasty.
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This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.
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A recipe from Plated for tortelloni in brodo with mustard greens.
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Dark rum, brown sugar, pineapple juice, and cranberry sauce are simmered together in a slow cooker creating a delightful hot buttered rum punch.
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A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this dish.