Search Results (22,533 found)
cooking.nytimes.com
The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016 “You can caramelize a crust in cast iron in a way that would never happen in a sheet pan,” she said
www.allrecipes.com
This is a double-crust pie that can be made with either fresh or frozen rhubarb. The rhubarb is cut into nice-sized chunks and folded into a mixture of sugar, beaten egg yolk and flour. The filling is then arranged in a prepared crust, topped with another, and baked until golden. Serve it warm with scoops of vanilla bean ice cream.
www.foodnetwork.com
Get Tahitian Vanilla Creme Brulee Recipe from Food Network
www.allrecipes.com
Smooth, creamy chocolate fudge squares topped with colorful sprinkles will add a sparkle to your holiday treat platters.
www.delish.com
Pillsbury biscuits never tasted so good.
www.allrecipes.com
Hot from the oven, these chocolate-pecan cookies are topped with a chocolate-coated caramel candy that's sure to please the sweetest sweet tooth.
www.allrecipes.com
This five-ingredient broccoli casserole can be a hit for your holiday meal.
www.chowhound.com
Use this recipe for pumpkin–cream cheese frosting on cupcakes, Bundt cakes, layer cakes, or cookies for Halloween, Thanksgiving, or Christmas.
www.allrecipes.com
Need something to bring to your next pot luck with the Gods? This is heavenly.
www.delish.com
No Description
www.foodnetwork.com
Get Red, White and Blue Mashed Potatoes Recipe from Food Network
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.