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Fresh and dried cranberries cook with cranberry juice and orange flavors for a bright, jewel-like cranberry sauce they'll all be talking about. Serve it in a beautiful glass dish or compote.
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These creamy, buttery caramels coated with dark chocolate and flecked with sea salt make a decadent homemade treat or gift.
cooking.nytimes.com
In January 1970, The Times published a recipe for brandy Alexander pie It was an unassuming confection: a graham-cracker crust filled with a wobbly, creamy mousse and enough alcohol to raise the hair on your neck and then make your neck wobbly too Later that year, Craig Claiborne, then the food editor, declared it one of the paper’s three most-requested dessert recipes and ran it again
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This Kentucky Derby pie, filled with pecans and chocolate chips, is a sweet dessert to serve with ice cream at your next derby party.
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This recipe is so creamy and delicious, even those who don't like rice pudding will ask for more. A little time consuming, but well worth the effort.
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Chocolate chocolate chip drop cookies -- begging for a glass of cold milk.
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These tender potato biscuits are great to use up those leftover mashed potatoes! We like them for breakfast, lunch or dinner!
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A beautiful red Bundt cake to grace your Holiday table. Frost with cream cheese frosting and sprinkle with nuts if desired.
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My family always complained that baked goods that were kosher for Passover tasted terrible, so I took my regular brownie recipe and created a flour and leavening-free version that tastes just as good as the non-Passover version!
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For this sweet and rich pie, rolled oats masquerade as pecans and no one is the wiser. Corn syrup, sugar, eggs and butter are stirred into the batter, and when it 's baked, the oats take on the texture and taste of those lovely nuts. Serve with lots of whipped cream.
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This banana nut bread recipe makes a very dense and rich bread that will have your brunch guests begging for the recipe.
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First you make a very creamy and rich egg custard. Then you stir in butter, fresh lemon juice, bits of lemon rind and sour cream. Pour this refreshing filling into a baked pie shell, chill the pie, and garnish it with sprigs of mint and thin slices of lemons.