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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
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Cake flour, butter, egg whites, and milk are mixed with vanilla and almond extracts in this classic white cake recipe.
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This recipe uses cake flour and margarine to deliver a moist, rich, and fine-textured pound cake.
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A traditional Easter fruitcake decorated with marzipan balls that represent the 11 Apostles (Judas was excluded.)
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Get Maca Malt Milkshake Recipe from Food Network
cooking.nytimes.com
Apricots are delicious in both sweet and savory dishes The flavor will deepen with cooking Roasting apricots intensifies the flavor, and the apricots give up some delicious juice
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Make this richly flavored sweet cherry pie when the fresh cherries from eastern Washington are in season.
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My Aunt Joyce taught my mother how to make this and she taught me.
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Oat and corn flake cereals are stirred together with a sweet peanut butter filling creating crunchy cereal bars perfect for parties or on the go.
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You can make soft, fluffy homemade vanilla marshmallows without gelatin using this vegetarian recipe that uses agar agar powder instead.
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These delicious Cereal bars are always a hit. Easy and quick to make.
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A delicious recipe, add 1/2 cup of grated coconut and you'll have a delicious coconut coleslaw!