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www.allrecipes.com
Coconut extract, flaked coconut, and buttermilk flavor this moist butter cake.
Coconut extract, flaked coconut, and buttermilk flavor this moist butter cake.
www.allrecipes.com
Two moist layers banana cake with a light and fluffy banana cream in between.
Two moist layers banana cake with a light and fluffy banana cream in between.
www.allrecipes.com
This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
Ingredients:
gingersnap cookies, pecans, butter, cream cheese, sugar, vanilla, eggs, pumpkin, cinnamon, nutmeg
www.allrecipes.com
A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies.
A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies.
Ingredients:
chocolate, chocolate chips, butter, eggs, sugar, vanilla, flour, cocoa, baking powder, salt
www.delish.com
Fresh apricot compote is swirled with cheesecake filling in this hand-held dessert.
Fresh apricot compote is swirled with cheesecake filling in this hand-held dessert.
Ingredients:
graham crackers, sugar, butter, apricots, lemon juice, cream cheese, sour cream, vanilla, eggs
www.simplyrecipes.com
Flourless chocolate cake spiced up with a bit of chipotle powder and cinnamon, a little like Mexican hot chocolate. Great kick at the finish.
Flourless chocolate cake spiced up with a bit of chipotle powder and cinnamon, a little like Mexican hot chocolate. Great kick at the finish.
www.allrecipes.com
A very easy pineapple cake with a cream cheese frosting.
A very easy pineapple cake with a cream cheese frosting.
Ingredients:
flour, sugar, eggs, baking soda, vanilla, pineapple, cream cheese, butter, confectioners sugar
cooking.nytimes.com
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores
www.foodnetwork.com
Get Orange-Vanilla Frozen Custard Recipe from Food Network
Get Orange-Vanilla Frozen Custard Recipe from Food Network
cooking.nytimes.com
I call this Irish trifle because it was my Irish ex-in-laws who introduced me to this wonderful dish It is one of the most irresistible desserts I make I love to have leftovers because the cake just keeps soaking up that amazing custard sauce, which is spiked with sherry
I call this Irish trifle because it was my Irish ex-in-laws who introduced me to this wonderful dish It is one of the most irresistible desserts I make I love to have leftovers because the cake just keeps soaking up that amazing custard sauce, which is spiked with sherry