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cooking.nytimes.com
Though there is nothing wrong with a bakery cake — all those gorgeous piped roses — there is really nothing better than a homemade cake Homemade cakes say, "It is perfectly fine to stuff into my smallish home, play pin the tail on the donkey and leave with a loot bag holding edible bracelets and a plastic puzzle that will break in a week." Take back childhood, people
cooking.nytimes.com
This recipe is by Joanna Pruess and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This corn pudding made with canned corn, milk, sugar and flour is served cut into squares with a sweet butter sauce.
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This must-try, buttery homemade pound cake provides rich and decadent flavor while maintaining a light, tender texture.
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These salted caramel brown butter cookies are a delicious, chewy addition to any holiday party or potluck.
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The cream cheese gives this delightful banana nut bread an added bit of moisture.
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Here the less common sweet tamales are made with cinnamon, aniseseed, raisins, and pine nuts.
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Green chile peppers lend a flavor boost to this version of an egg breakfast casserole, also featuring cottage and Monterey Jack cheeses.
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Leftover chicken breast in a cottage cheese sauce, served on a bed of fettuccine pasta.
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Quick soda bread flavored with onion and Cheddar cheese is the perfect go-with for your St. Patrick's stew or corned beef dinner. But it's so fast and versatile, you'll make it for just about any soup dinner.
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Buttermilk and vanilla make for two moist, well-flavored loaves.
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This is a very easy and colorful Christmas cake. It would make a fantastic centerpiece dessert for a Christmas buffet.