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cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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Vegan sugar cookies are easy to make when you replace the traditional butter with vegan margarine.
cooking.nytimes.com
This recipe is by William Grimes and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: lemon peel, demerara, scotch
cooking.nytimes.com
This recipe is by Robert Simonson. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cherry Cream Cheese Galette Recipe from Food Network
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Tuck a couple of these oatmeal cookies with the taste of apple crisp into your kid's lunchbox. Or grab one for a nice easy snack or breakfast on the run. They're made with whole wheat flour, oats, chopped apple, and apple butter for flavor.
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Santa-shaped rolled sugar cookies, decorated with red and white icing, have a fun Reddi-wip beard added just before eating.
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Your family will love these healthy date cookies with crunchy pecans--they contain no additional sugar and are sweetened only by dates and banana.
cooking.nytimes.com
Mai tai recipes call for a seldom-employed artificial almond syrup called orgeat, or orzata, depending on whether you’re buying the faux-French version or the faux-Italian one The problem is that faux-ness Though orgeat is conceptually tethered to tiki, its twisted history predates tiki’s by a long stretch
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Bacon and balsamic vinegar combine with raw sugar to give a sweet and tart finish with a gourmet look.
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If you are looking for a low-sugar raspberry jam, this is the recipe for you. No extra sugar is added to this delicious jam that is made with only 3 ingredients.