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This is a lovely show off cake, especially when you want a fancy finale to a dinner party. Sprinkle with confectioners sugar over top just before serving to make it look even more attractive and delectable.
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This dessert bar was first published by The New York Times in 1952 in a review of Passover dishes, and later it appeared in the pamphlet “Holiday Desserts: Cakes, Pies and Puddings for Special Occasions.” The traditional fluden is a leavened pastry, but this version is not Whipped egg whites mixed with matzo meal, egg yolks, sugar and salt bind the layers together To be certain that the dessert is kosher for Passover, all ingredients must be endorsed as such by “a recognized rabbinical authority,” as our editor June Owen wrote in 1952.
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Get Free-Form Fruit and Nut Pies Recipe from Food Network
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Get "Aarti Party" aka Savory Sling Recipe from Food Network
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A freshly-made vinaigrette with honey, shallots, and fresh thyme dresses this salad of pre-packaged salad mix, almonds, and strawberries.
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This giant peanut butter and jelly sandwich from Food Network Magazine won't fit in your lunchbox: It's cake for eight!
Ingredients: jam, ice, cake, cereal
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Sponge cake is spread with fruit jelly, surrounded in fruit gelatin, allowed to set, then topped with pudding, whipped cream and chopped chocolate.
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Get Yogurt Dipping Sauce Recipe from Food Network
Ingredients: sour cream, jam
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Grilled Toasts with Melted Zucchini Jam, Smoked Feta, and Basil are incredibly impressive, yet surprisingly easy to make. The contrasting textures and flavors...
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Get Ice Cream Bombe Recipe from Food Network
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The AB&J is a slightly more refined version of the classic PB&J.
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A sweet and savory way to use up any extra cherry tomatoes you may have on hand, this jam tastes great on crackers with goat cheese or cream cheese.