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The perfect example of a thick, chewy spice cookie.
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Get Marble Cheesecake Recipe from Food Network
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Get Chewy Brownies Recipe from Food Network
cooking.nytimes.com
Here's a showstopper of a summer pie if there ever was one In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown Don't be intimidated by the lattice top
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Get Lattice Crust Apple Pie Recipe from Food Network
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To make this slightly tart, crunchy pie, apples and cranberries are tumbled au natural into a waiting crust, and just a bit of tapioca is added to absorb the juices. Then it 's topped with a brown sugar and butter streusel, and baked until the flavors and juices have mingled perfectly.
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First you make a traditional apple pie filling, and then things get more interesting. Half the apple mixture is spooned into a deep-dish pie shell and layered with caramels and a taffy mixture. And then more apples, caramels and taffy go in. And then it 's baked and served warm.
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My daughter and I were experimenting during a family vacation, and she made Blue Moon Funnel cakes with a Blue Moon caramel sauce-both were delicious, but the...
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Without a doubt, this is the best pie in my arsenal of recipes. It is a pear-filled pie topped with a crumble of brown sugar and Cheddar cheese.
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Get Roasted Peach Napoleon Recipe from Food Network
cooking.nytimes.com
This recipe is by William Norwich and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This fresh blueberry buckle is topped with a cinnamon streusel in this traditional recipe from eastern Canada where blueberries grow wild and abundantly each summer.