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My grandmother made these in her woodstove oven and I have always guessed at the cooking temperature and cooking times. As is usual with lots of older recipes no exact amount of flour was listed either.
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This is a classic snickerdoodle recipe to get a traditional version of a favorite cinnamon-flavored cookie.
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Creamy, airy mousse is pretty in pink and perfect for Mother's Day, but you can rely on it all season long.
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Great Greek dessert. Lemony semolina custard in a phyllo crust with lemon syrup. The Greek traditional way of making it. I hope you will enjoy it as much we Greeks do!
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Coconut milk and lime are churned together for this refreshing and tangy ice cream. Serve with mango slices for a tropical twist.
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Try using different varieties of peach and see if you find a favorite. Butter is melted in a large 9x13-inch casserole and the sliced, sugared peaches are arranged in the bottom. Sweet baking powder batter is spooned over the top, and the casserole is baked until the cobbler is bubbly and golden.
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Cherry pie filling and frozen blueberries make this an easy fruit pie for any season.
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My mother, Faye Grant, has been making this apple cake for her Seders for years. It's the best apple cake you'll ever taste!!
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This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.
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These cookies are incredible... and they always turn out!
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A chocolaty, minty cookie dough with a surprise peppermint patty inside!
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A sponge cake rolled up with a cranberry, orange and pecan filling, then topped with Reddi-wip.