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cooking.nytimes.com
The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016 “You can caramelize a crust in cast iron in a way that would never happen in a sheet pan,” she said
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Macaroni and the summer's ripest tomatoes combine in an easy and refreshing pasta salad with a mustard-mayonnaise dressing.
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Pillsbury biscuits never tasted so good.
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A delicious holiday recipe for twice-baked sweet potatoes, seaosned with cinnamon, nutmeg, and cayenne pepper, and topped with pecans.
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Get "Macro" Platter Recipe from Food Network
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Peach cobbler is a breeze to make in your slow cooker. This is a perfect way to prepare this Southern favorite!
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The sugared rhubarb layer on the bottom bakes up sweet, tender and juicy. And the yummy crumble on the top, made from brown sugar, flour and oats, bakes up golden brown and full of crunch.
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Get Flourless Chocolate Cake Recipe from Food Network
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Get Deep-Fried Turkey Recipe from Food Network
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Bring the taste of peach crisp to your morning bowl of cereal by microwaving oats and peaches in a mixture of milk and water.
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Before you go to bed, fill your slow cooker with steel-cut oats, whole or coconut milk, vanilla, and brown sugar, and wake up to a hot breakfast.
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This was based on a suggestion in an older Fannie Farmer, that one might use a gingerbread batter in place of the usual cottage pudding when making pandowdies...