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Sometimes less means more, as with these muffins made with egg whites, a little oil and a scattering of chopped walnuts. The lemon zest makes for a delicate contrast to the sweet banana batter.
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I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.
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This recipe is by Dena Kleiman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: almonds, sugar, egg whites
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This light angel food cake is made with cake flour and almond extract, topped with toasted almonds.
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This creamy pie with a coconut meringue topping is a tradition in my family. My grandmother started making this pie one Christmas and it was a standby from that point on.
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This light and airy pie can be made with fresh or frozen fruit: raspberries, blackberries, strawberries--even canned crushed pineapple. The fruit is cooked into a sweet sauce, combined with freshly whipped cream and meringue, and spooned into a waiting crust. Serve chilled, garnished with a sprig of mint and berries.
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Elegant and pretty. Perfect for a spring wedding.
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These chewy, delicious bars also have a touch of coconut.
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My favorite Bundt cake. Light and moist, absolutely delicious! Also good with blueberries. If using blueberries, omit cinnamon and cloves.
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Fresh blueberries are gently folded into a lemony batter and poured into a baked pie shell. A lovely meringue is then spooned over the top, and the pie is slipped into a hot oven until golden. This recipe yields two pies.
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This is a great spring angel food type of cake made with two flavors of batter alternated in a tube pan.
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An extremely rich holiday drink made with eggs and rum. Whipped cream and whipped egg whites folded in for a melt-in-your-mouth smoothness.