Search Results (937 found)
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Praline liqueur is added to a butter cookie dough to create these delicious praline butter cookies.
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A potato pancake recipe that's a bit soft, a tad crunchy, and has just the right amount of grease.
Ingredients: potatoes, onion, eggs, matzoh meal, salt
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These protein bars with chocolate, raisins, and cranberries never go into the oven. Just mix the ingredients and refrigerate until firm.
cooking.nytimes.com
This recipe is by William Grimes and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These sweet cinnamon-sugary pecans taste just like the roasted pecans you may get at baseball games.
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This Gluten Free Dark "Rye" Bread is very versatile and works quite well for sandwiches.
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Toasted pecans get a sweet caramel-like flavor after being roasted with rich brown sugar.
Ingredients: egg whites, brown sugar, salt, pecan
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Strawberries, bananas, and soy milk combine with flaxseed to create this tasty, dairy-free smoothie.
Ingredients: banana, strawberries, flax seed, fat
cooking.nytimes.com
Something magical happens when you layer crepes with cream to build a cake The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings
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Surprise everyone at the dinner table with a stack of fluffy chocolate pancakes; they're especially good drizzled with hot fudge sauce.
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A noodle kugel coated with a brown sugar and pecan mixture served hot out of the oven is sweet enough to work as a dessert.
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This classic pie combines eggs, corn syrup, vanilla, lots of pecans, and is baked to a burnished golden brown.