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Strawberries and blueberries under a drizzle of cream has long been an Independence Day favorite, but when Jean Hewitt introduced this recipe in 1968, it was as an alternative to another Fourth of July favorite: “The first red, white and blue dessert that comes to mind is watermelon and blueberries with ice cream, but for those who prefer something a little different, there is a recipe for strawberry and blueberry shortcake with ricotta sauce Pitchers of clear, cold iced tea are all that have to be added.” The original recipe called for bran breakfast cereal, but we’ve adapted it with wheat bran, found in the bulk section of the grocery store, which gives this shortcake its rustic, colonial feel.
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Red velvet brownies are topped with a decadent, swirled cream cheese frosting for outstanding results.
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This chai sufganiyot recipe takes sugarcoated Hanukkah donuts and fills them with a spiced pumpkin buttercream.
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Golden pears and apples pair with cinnamon and a buttery crust for the ultimate autumn dessert.
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Get Sticky Buns Recipe from Food Network
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Get Challah Breakfast Buns Recipe from Food Network
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Get St. Patrick's Day Green Velvet Cupcake Shamrocks Recipe from Food Network
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Get Pumpkin Bread Pudding with Rum Sauce Recipe from Food Network
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Get Blueberry Crumb Cake Recipe from Food Network
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Get Dark Chocolate Peppermint Pattie Cake Recipe from Food Network
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Homemade Hot Cocoa Mix! With instructions for making plain, peppermint, and Mexican chocolate versions. Easy, inexpensive homemade gift.