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cooking.nytimes.com
In this magical recipe by Ben Mims from his cookbook "Sweet & Southern," vanilla cake and chocolate custard are layered into a Bundt pan before baking In the oven, the two switch places, with the heavier custard sinking while the cake rises to the surface Once unmolded, you end up with a tender band of cake on the bottom and creamy, wobbly flan on top
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Get Cinnamon Bun Pancakes with Maple Cream Cheese Glaze Recipe from Food Network
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Get Coconut Cupcakes Recipe from Food Network
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This moist coffee cake goes great with a cup of coffee or tea, anytime of the day. When I used to take it to work it would disappear in minutes. It is also great...
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When baking these scones, be sure to use whole wheat pastry flour, which is less dense than whole-wheat flour. Mixing in some all-purpose white flour also lightens the texture of the scones, so they're more delicate and tender.
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Get Chicken and Leek Cornish Turnover Recipe from Food Network
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Get New England Clam Chowder Kissed by Manhattan Recipe from Food Network
cooking.nytimes.com
This basic recipe is so easy and forgiving that you may find yourself making cornbread as often as your mother made mashed potatoes Only a few ingredients are pretty much fixed: the salt, the baking powder, cornmeal and flour (you want a little flour for lightness) Other than that, feel free to experiment with bits of cooked bacon, sautéed onions or shallots, chili powder or cumin, chopped chilies or herbs, grated cheese, mashed or puréed beans or fresh, canned or frozen corn
cooking.nytimes.com
This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fried Catfish Deviled Eggs Recipe from Food Network
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Great served with toasted pecans. As well as a spicy Blood Orange Syrup.