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These savory pastries were my favorite thing to eat in Finland. Rice porridge surrounded by a rye flour crust, baked until slightly browned. In Finland, they're often eaten at breakfast or lunch. Delicious topped with ham, cheese, or just (real!) butter.
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Raisins are first plumped in a mixture of water, sugar, flour, vanilla, lemon juice and butter. Then the filling is poured into a prepared pastry crust, topped with another crust and baked. Serve it with scoops of rum raisin ice cream.
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Caramelized onions and Gorgonzola cheese are the toppings for this pizza made with refrigerated pizza dough.
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This thick vanilla custard has many uses. Spread this in a baked tart shell and cover with fresh fruit, or mix with whipped cream and bananas for a banana cream pie!
Ingredients: milk, egg yolks, sugar, flour, butter, vanilla
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In adapting this recipe from executive chef Shea Gallante at Cru in New York City, F&Ws Marcia Kiesel traded a labor-intensive fresh pasta for premade wonton wrappers and was thrilled with the results.
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Just like Mrs. Field's sugar cookies.
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Delightfully nutty fondant candy recipe. It includes one variation.
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Stir up a batch of these easy biscuits while you're making the sausage gravy.
Ingredients: flour, baking powder, salt, sugar, butter, milk
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Get Braised Chestnuts Recipe from Food Network
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A slight twist on the traditional pumpkin pie.
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Savory, cheesy drop biscuits flavored with parsley and thyme are ready in just 35 minutes.