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Fresh blueberries are gently folded into a lemony batter and poured into a baked pie shell. A lovely meringue is then spooned over the top, and the pie is slipped into a hot oven until golden. This recipe yields two pies.
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Kind of like a croque monsieur.
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Chef John's fresh cherry pie features a crunchy almond streusel topping.
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Blueberries and pumpkin pair in these nutmeg and cinnamon accented muffins that blend summer and autumn flavors with the tasty texture of quick oatmeal.
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Fresh rhubarb, sour cream, and a hint of nutmeg star in this easy coffee cake.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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My favorite Bundt cake. Light and moist, absolutely delicious! Also good with blueberries. If using blueberries, omit cinnamon and cloves.
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This buttery pound cake features lemon zest, lemon juice, and yogurt for a lovely dessert.
cooking.nytimes.com
Here we have a re-education — or an education, if you're a first-timer — in the virtues of an old-fashioned cream gravy A few tablespoons of this elixir can uplift plainly cooked meat like a lamb chop or steak, layering on the richness of cream but also the freshness of scallion and black pepper Use plenty of each.These days, home cooks are not likely to keep meat drippings around in the kitchen to make a fat-and-flour roux, but there's nothing wrong with hacking a substitute from a lump of butter and a slab of bacon
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Use this recipe with coconut, oatmeal, and chocolate chips to make crispy, delicious oatmeal cookies.
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Garlic, along with a little parsley, is baked right into this delicious bread. Slather it with butter or enjoy it plain.
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This is a great spring angel food type of cake made with two flavors of batter alternated in a tube pan.