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Mondel Brodt is a semi-sweet cookie/bread much like biscotti. A delicious Jewish treat. Great with coffee or tea.
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Berries are topped with a buttery dough and baked into a bubbling cobbler-like grunt. Serve warm with vanilla ice cream.
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This is a medieval Scottish shortbread recipe. It has been a holiday favorite for my family and friends for years. The shortbread keeps very well in an airtight tin or tightly wrapped in tinfoil.
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Need something to bring to your next pot luck with the Gods? This is heavenly.
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Pizzelle, classic Italian holiday cookies, are kicked up a notch with the addition of cocoa and coffee liqueur for a mocha-flavored treat.
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Overripe bananas keep this easy cake moist and flavorful.
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The most fun way to eat eggplant parm? With your hands!
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Clafouti is one of the world's great recipes for enjoying fresh cherries. This French favorite is a sort of baked custard, studded with fresh cherries, and scented with vanilla.
Ingredients: butter, flour, sugar, milk, eggs, vanilla, salt, cherries
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The classic European sponge cake. No chemical leavener, just air that is beaten into the eggs. Folding ( stirring without deflating) is the biggest factor. Be gentle!
Ingredients: cake flour, sugar, salt, butter, eggs, vanilla
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Blini are deliciously thin Russian pancakes that can be filled or topped with anything you like from sweet to savory ingredients. Serve hot.
Ingredients: eggs, sugar, salt, milk, flour, vegetable oil
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There's flour, sugar and eggs in this cranberry-walnut filling, so it bakes up beautifully without a pie crust. It's flavored with a bit of almond extract and is the perfect mate for a scoop of vanilla or rum raisin ice cream.
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Polvorones de Canele (cinnamon cookies) are a Mexican-style cookie rolled in cinnamon sugar.