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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I have altered my grandmother's famous blueberry cake recipe to my personal liking. The toasted coconut crumble topping is a wonderful addition to the cake.
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This beautifully shaped cookie is full of flavor with almonds, raisins, cinnamon and of course lots of figs.
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A wonderful combination of apples and fresh cranberries with a crisp, pecan topping.
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Classic, chewy chocolate chip oatmeal cookies.
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This classic Pennsylvania Dutch pie has two layers: a molasses bottom layer and a creamy buttermilk custard top layer.
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This family recipe uses chocolate chips, dates, and corn flakes to make a delicious cookie.
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Moist and spicy bar cookies with frosting. An easy and quick after school snack that is also perfect for carry-ins and bake sales.
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Once you prepare the dough, it can be saved (even frozen!) to be used later. Perfect for when your young student informs you he volunteered a dozen cookies ... tomorrow!
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A layer of cream cheese makes a delicious twist under a succulent mound of glistening fresh strawberries.
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The toffee candy bar bits make this cookie VERY addictive! A great twist on an old-fashioned cookie.
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Cake balls with the creamy coffee flavor of tiramisu can be served just as they are or coated with chocolate for cake pops.