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Popcorn, candy, dried fruit, and nuts are coated in a homemade syrup and cooled into a popcorn crunch perfect for holidays or a way to use up Halloween candy.
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A bloody good cake.
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Sundaes are the chamber music of the dessert world  Their composition and construction follow the contours of grand works, but mostly they’re played out in miniature, their delights designed to be shared by a duet or an audience of one, long spoon in hand  The composition of this sundae is classic
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This recipe is by Suzanne Hamlin and takes 1 hour 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pecan Bars Recipe from Food Network
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Chef John gives a twist to surf-and-turf with his recipe for grilled halibut steaks with sweet corn and chanterelle mushrooms.
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These Southern-style fritters are just right with maple syrup, fruit syrup, or honey.
Ingredients: ear corn, buttermilk, egg, butter
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Corn muffin mix is the base for this casserole incorporating whole corn kernels with creamed corn and sour cream for a side dish to serve with ham or turkey.
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Get Champagne-Infused Blackberry Soup with Sour Cream Sorbet Recipe from Food Network
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This pecan pie recipe is made deluxe with the addition of whipped cream and brandy. Omit the brandy, if desired.
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This version of champagne cake has a cooked marshmallow-coconut filling and fondant icing. Use the recipe for Champagne Cake and bake it in two 9 inch layers.
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Your Thanksgiving guests will thank you for this mouthwatering dessert mashup of 2 classic favorites: gooey brownies and caramel pecan pie.