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A sugary peanut butter crumble is spooned into the bottom of a prepared pie shell, and a simple cooked egg custard is poured on top. A glossy meringue is spread over the filling, more peanut butter crumble is sprinkled over that, and this luscious pie is slipped into a hot oven to turn golden.
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This recipe is by Christine Muhlke and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This butter cookie recipe has been passed down through several generations producing a crowd-pleasing treat for any time of the year.
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A graham cracker crust is topped with layers of sweetened cream cheese and a pecan oat crumble and snaked throughout with caramel sauce. Frozen and served cold.
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This is a traditional sauce to be served with Plum Pudding. Yummy served later on hot raisin toast.
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These brownies have been a favorite in my family since I was a small child. Because they're so popular, I usually double the recipe. Great with chocolate frosting!
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Recipe courtesy of Kellogg's Rice Krispies cereal.
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Great tasting buttery cookies with many options for baking.
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When I was a little girl one of my favorite teachers taught me this wonderful recipe.
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Combining scratch and boxed cookie mix, I've come up with this cookie recipe that has people paying me greenbacks to make these cookies.
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Crowd-pleasing peanut butter bars are ready in less than an hour and will disappear from the table in minutes.
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This is a terrific cross between a tart and a cake; it has a crisp, delicate crust as well as a cakey filling made with nutty browned butter and vanilla bean.