Search Results (1,128 found)
cooking.nytimes.com
This recipe is by Karen Baar and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh strawberries, grapes, and bananas are folded into cool, refreshing strawberry yogurt. Delicious!
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This lovely combination of strawberry yogurt, strawberry gelatin, and whipped topping makes a delightfully delicious dip for fresh fruit.
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Colorful, English biscuits very popular with kids.
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Cinnamon and coconut add their flavors to this fruit salad of watermelon, peach, nectarine, plum, blueberries, and grapes.
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Grand Marnier lends wonderful flavor to this gorgeous fruit cake.
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A simple dessert with a baked topping drizzled with butter makes use of the summer's abundance of fresh plums.
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Red wine is blended with fruit punch and confectioners' sugar creating a sweet wine slushie similar to slushies found at state fairs.
Ingredients: ice, fruit, confectioners sugar
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Use this recipe for blackberry puree to make a Cranberry Sparkler, a festive holiday drink.
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An easy candy recipe flavored with grapefuit, coated with sugar, and made from applesauce and pectin for a springy-soft gumdrop texture.
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A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops.
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This cake will be the hit of your shark-week marathon.