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A guaranteed show stopper. It's a big hit in my family. I learned this dessert from the best cook in the whole world, my (late) Grandmother. The apples and walnuts are optional - serve warm with whipped cream.
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A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired.
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This makes a tube pan cake that is moist and delicious. It's the rum glaze that soaks in after baking that makes it fabulous!
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Just seven ingredients and 50 minutes are all you need for this white cake recipe. It will taste like you spent hours making it!
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This is way beyond double stuffed.
cooking.nytimes.com
Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933 It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.
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There's nothing to be crabby about with these burgers.
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This is really an old recipe. It's quick and easy. Hope you enjoy it.
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This moist pumpkin spice cake is baked in a sheet pan so it's perfect for serving a crowd. Top it with your favorite cream cheese frosting and serve it at your next potluck.
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Won 3 blue ribbons. Frost and fill with favorite icing.
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This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.
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Strawberries make a beautiful garnish! I love this recipe