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cooking.nytimes.com
This uncomplicated lemon pie is a variation of one attributed to the Shakers, a religious community best known for their simple living philosophy and exquisitely designed furniture It is said that Shaker cooks waste nothing, and if that is true, this tart is a perfect example of that ethos The entire lemon (minus the seeds) is used – sliced thinly and macerated with plenty of sugar overnight – then baked with eggs and melted butter in a soft, flaky pastry
Ingredients: lemons, sugar, eggs, pastry, butter, flour, salt, water, milk
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This is a wonderful spring time recipe or even a winter one! Best if served fresh.
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These Scottish walnut tassies are a perfect little bite of holiday flavor – crunchy, sticky, and sweet, with a mild buttery crust.
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Get Biscuits and Chocolate Gravy Recipe from Food Network
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Get Easy Sticky Buns Recipe from Food Network
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Tangy and fresh lemon custard fills a buttery toasted coconut crust, and the pie is topped with a thick layer of fresh raspberries for the Passover dessert they'll talk about.
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Get Plum-Nectarine-Blackberry Crumble With Cornmeal-Pistachio Topping Recipe from Food Network
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Get Cinnamon Rolls Recipe from Food Network
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Make restaurant-style garlic breadsticks at home with ingredients you probably already have on hand. Serve alongside your favorite Italian-inspired meal.
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Best served slathered with plenty of Irish butter!
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Brownie meets cake in this fun dessert from Emily Luchetti, a cookbook author and the executive pastry chef at San Franciscos Farallon.
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Chocolate and vanilla cheesecake swirled together on a cookie crust.