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cooking.nytimes.com
If you have a crowd for breakfast, overnight French toast is a winning idea Instead of standing over the stove, cooking slice after slice, it bakes in the oven and emerges puffed and golden and ready for a big glug of maple syrup Try making it with a stale loaf that you forgot to eat amid all the other holiday goodies
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This easy dessert recipe is a moist twist on the original pineapple upside-down cake, featuring yellow cake mix, pudding mix, vegetable oil, milk, and brown sugar.
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Get Baked Banana Pudding Recipe from Food Network
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Classic Boston brown bread studded with raisins and steamed in a coffee can.
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Thumbprint cookies filled with caramel candies.
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Get Pineapple Cheesecake Bar Recipe from Food Network
cooking.nytimes.com
Christina Tosi, the pastry chef and an owner of Momofuku Milk Bar, sits near the beating heart of David Chang’s eclectic and innovative Momofuku restaurant empire Off the clock, though, her cooking runs to inspired simplicity, as in this simple, tangy, slightly-caramelized at the edges slow-cooker cake, a version of which appears in her cookbook from Clarkson Potter, “Milk Bar Life.” Slow-cooker recipes invariably tell you to make something at night and enjoy them in the morning, or to make them in the morning and eat them after work That only works if you don’t sleep much, or have a part-time job
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This trifle is a showstopper, it looks so good and the taste is wonderful. I love the combination of strawberries and rhubarb, it just screams summer.
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A homemade energy bar with dates, figs, almonds, and brown rice cereal.
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Get Cherry Pistachio Fudge Pops Recipe from Food Network