Search Results (1,640 found)
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This is a wonderfully rich Southern pie recipe that is the best I've tried!
www.delish.com
This cornbread-based stuffing has a touch of sweetness (from apples, cinnamon, and raisins) and a little heat (from cayenne pepper) that combine well with a bit of whiskey flavoring.
www.chowhound.com
With these great waffles, the party'll keep going until breakfast the next morning!
cooking.nytimes.com
Think beyond pink Here is a recipe for a fresh ham — uncured, unsmoked, straight from the butcher — roasted slowly in the oven beneath a shower of salt and pepper, glazed with maple syrup and balsamic vinegar, and finished with a mixture of toasted pecans and candied ginger It makes for a holiday centerpiece of some distinction, and marvelous sandwiches afterward
cooking.nytimes.com
Apple crumble is one of those desserts all cooks should have in their back pockets It’s a no-fuss favorite that works as well for dessert with a big scoop of ice cream as it does for breakfast with some plain, whole-milk yogurt This recipe starts with a hefty crumb mixture, studded with pecans and old-fashioned rolled oats
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Pumpkin puree is stirred up with brown sugar, cinnamon, eggs, corn syrup and a bit of vanilla, and then it 's poured into a prepared crust. Chopped pecans are sprinkled over the top, and then the pie is popped into the oven to bake and set. Serve cool with great dollops of whipped cream.
cooking.nytimes.com
One of my favorite pie alternatives is bundt cake A hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, defies the cliché of Thanksgiving dessert, yet keeps well within its harvest-time paradigm Plus, a bundt cake, which is really just like an oversize muffin baked in a fancy pan, is easy to whip up
www.allrecipes.com
I got this from my mom. When she makes it, we all fight over it. It's delicious and easy to make.
www.allrecipes.com
A baked chocolate pudding with a brown sugar sauce -- easy to make and rich.
cooking.nytimes.com
For a brownie almost as dark and dense as a chocolate truffle, there is Alice Medrich’s innovative method for New Classic Brownies: the pan goes directly from a high-heat oven to a bath of ice water, and the just-baked batter slumps, becoming concentrated and intense.
www.allrecipes.com
A zesty overnight French toast. Orange juice and grated orange zest give it a double dose of citrus. Serve with syrup, butter and fresh fruit.
www.allrecipes.com
I start making these in November and don't stop till Spring! They are a great addition to a Christmas brunch or egg casserole and the aroma while they bake is heavenly!