Search Results (9,715 found)
www.chowhound.com
Decades ago my mom made a no-bake cookie that I loved: melted butterscotch morsels, chow mein noodles, done. Combining the ingredients in a straight up cookie...
Decades ago my mom made a no-bake cookie that I loved: melted butterscotch morsels, chow mein noodles, done. Combining the ingredients in a straight up cookie...
Ingredients:
butter, brown sugar, sugar, egg, vanilla, whole wheat flour, baking soda, salt, coconut, chow mein, butterscotch
www.allrecipes.com
This cake is very light, tender, and tasty. It's fun to make and fun to eat. Two layers of sour cream poppy seed cake, with a luscious lemon filling. Frost with a white buttercream or cooked white frosting.
This cake is very light, tender, and tasty. It's fun to make and fun to eat. Two layers of sour cream poppy seed cake, with a luscious lemon filling. Frost with a white buttercream or cooked white frosting.
Ingredients:
poppy seeds, eggs, sugar, sour cream, vanilla, cake flour, baking powder, baking soda, salt, cornstarch, lemon, lemon juice, water, orange juice, butter, egg yolks
www.allrecipes.com
This moist and tender loaf boasts a fine, pound cake-like crumb with a distinctly banana-forward flavor and a bit of tang from cream cheese.
This moist and tender loaf boasts a fine, pound cake-like crumb with a distinctly banana-forward flavor and a bit of tang from cream cheese.
Ingredients:
cream cheese, butter, sugar, brown sugar, eggs, vanilla, flour, salt, baking powder, baking soda, bananas, chocolate, cooking spray
www.chowhound.com
I just don't think you can go wrong with the combination of apples, cinnamon and raisins. In fact, if you are baking egg-free sweet breads, cakes and muffins...
I just don't think you can go wrong with the combination of apples, cinnamon and raisins. In fact, if you are baking egg-free sweet breads, cakes and muffins...
Ingredients:
buckwheat flour, flour, brown rice, tapioca flour, baking powder, salt, rice milk, grapeseed oil, agave nectar, apple sauce, vanilla, cinnamon
www.delish.com
To give ice cream the right consistency for spreading, soften it at room temperature, about 30 minutes, or microwave it on high in 10-second increments, testing for softness in between. Don't overdo it: You want it spreadable, not soupy!
To give ice cream the right consistency for spreading, soften it at room temperature, about 30 minutes, or microwave it on high in 10-second increments, testing for softness in between. Don't overdo it: You want it spreadable, not soupy!
Ingredients:
butter, flour, salt, baking powder, baking soda, sugar, eggs, vanilla, fat buttermilk, strawberries, raspberry jam, vanilla ice cream
www.foodnetwork.com
Get Blueberry-Orange Trifle Recipe from Food Network
Get Blueberry-Orange Trifle Recipe from Food Network
Ingredients:
orange juice, gelatin, yogurt, ricotta cheese, vanilla, brown sugar, orange, cake, blueberries, sugar, lemon
www.foodnetwork.com
Get Brie Stuffed French Toast Recipe from Food Network
Get Brie Stuffed French Toast Recipe from Food Network
Ingredients:
butter, walnuts, bananas, banana liqueur, maple syrup, half and half, cinnamon, vanilla, eggs, sugar, challah bread, double cream
www.foodnetwork.com
Get Healthy Carrot Muffins Recipe from Food Network
Get Healthy Carrot Muffins Recipe from Food Network
Ingredients:
flour, whole wheat flour, brown sugar, wheat germ, cinnamon, baking powder, baking soda, eggs, vegetable oil, vanilla, carrots, pineapple
www.foodnetwork.com
Get Strawberry Shortcake Recipe from Food Network
Get Strawberry Shortcake Recipe from Food Network
Ingredients:
strawberries, sugar, flour, baking powder, baking soda, salt, heavy cream, vanilla, lemon
www.foodnetwork.com
Get Five Cup Ambrosia Recipe from Food Network
Get Five Cup Ambrosia Recipe from Food Network
www.foodnetwork.com
Get PECAN PIE FILLING Recipe from Food Network
Get PECAN PIE FILLING Recipe from Food Network
Ingredients:
eggs, sugar, flour, corn syrup, vanilla, salt, pecans, butter, vegetable shortening, cake flour, water
cooking.nytimes.com
The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016 “You can caramelize a crust in cast iron in a way that would never happen in a sheet pan,” she said
The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016 “You can caramelize a crust in cast iron in a way that would never happen in a sheet pan,” she said