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This lovely spring sponge cake is made with two batters flavored with orange and almond extracts. Frost with a yellow-tinted seven-minute frosting.
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Chef John's quick and easy cast iron cornbread is made with buttermilk and honey.
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This recipe makes a nice sugar cookie with a soft center.
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I don't usually like 'baking' with the microwave, but this recipe works great. The topping comes out crispy on top, moist inside, and delicious all around. It's a wonderful dessert that's quick and easy to make. Best served warm with vanilla ice cream or whipped topping.
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This enchilada recipe uses chicken, salsa and chilies wrapped in flour tortillas and baked under a blanket of canned nacho cheese soup.
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These cookies have been a Christmas family favorite for 20 years. Flaky and buttery, they are worth the effort. Almonds can be substituted for hazelnuts.
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Recipe for Cheese Soufflé, as seen in the October 2009 issue of O, The Oprah Magazine.
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The perfect complement to a bowl of chili, these delicious brown butter corn muffins are elevated by dried pineapple in the batter.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Red-eye gravy is a traditional Southern gravy made with black coffee and pan drippings. Served over smoky, salty ham, it's a surprising flavor combination.
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Two favorite kids' foods are combined in one weird dinner the kids will love - macaroni and cheese pizza!
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Here is a birthday cake, it is practical and at the same time it can be made fancy with Decorator Frosting (found on our site). One or more layers can be tinted by adding food coloring.