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cooking.nytimes.com
These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it Serve with blueberries or raspberries and a dollop of plain yogurt.
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This recipe is very moist and even when the cake is left in the oven a little too long, the cake stays moist on the inside. This pound cake freezes very well also. Wrap it in foil and freeze for up to 6 months.
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A custard pie with a brown sugar crumb topping uses zucchini.
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If you like chewy brownies, but are also fond of butterscotch, then try this recipe.
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Great golden brown soft cookies with chocolate and peanut butter chips. If you like, you can use white chocolate chips, too!
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This quick, microwave chocolate sauce is made from cocoa, sugar, milk and butter.
Ingredients: cocoa, sugar, milk, butter
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A simple crumb topping or streusel that can be used on top of pies, muffins, and coffee cakes.
Ingredients: brown sugar, flour, butter
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Fill these cute nests with jellybeans, small gumdrops, chocolate-covered raisins, M&M's®, or other small candies. The kids can help fill the nests!
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An easy way to cook fresh asparagus. Tender and tasty!
Ingredients: asparagus, butter, salt, water
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These Swedish-style wafer cookies are very tasty and easy to prepare.
Ingredients: butter, sugar, egg, flour
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Homemade Butterfinger® candy bars are quick and easy to make using only 3 ingredients - candy corn, peanut butter, and chocolate chips.
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Peanut butter, green olives, and two slices of bread are all you need to create a spooky eyeball sandwich for your Halloween party.