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cooking.nytimes.com
Where doughnut shops tend to rely on fluorescent red, sickly sweet jelly, you are free to use jelly (or jam, or marmalade, or whatever you like) that actually tastes good The only specialty tool you’ll need is a pastry bag But you can also poke a funnel into the side of the doughnut and spoon the jelly into the center of the pastry.
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Get My Favorite Lemon Pudding Recipe from Food Network
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This is a recipe my Gran passed on to me. It is similar to Italian biscotti, and goes great with coffee or tea. Every time I make it the smell of the mandel...
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This is my doctored up version of a diet ambrosia salad my mom always made. I admit that this sounds strange, but it really is sweet and refreshing on a hot summer day! (It's not as low-cal as hers.) It's also easy to adjust to your family's fruit preferences.
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Get Bloomin' Apple Recipe from Food Network
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Move over pecans
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The flavor of this soft pretzel recipe will beat any street vendor’s wares. Our soft pretzels are an excellent serving for any party.
cooking.nytimes.com
This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
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Grace Parisi loves popovers, but baking them can be tricky: They don't always rise as they should. For these foolproof ones, Grace adds a bit of baking powder to the batter and chooses to use a regular (not nonstick) muffin tin.
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The dough for these slice-and-bake cookies can be shaped into logs and frozen for up to two weeks.
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Get Grilled Pound Cake with Tequila-Soaked Pineapple Recipe from Food Network
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Get Upside-Down Pumpkin Pie Recipe from Food Network