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A rich custard is lightened by rum-flavored whipped cream, poured into two prepared crusts (pastry, graham cracker, or chocolate wafer), and topped with grated chocolate. Serve after chilling for several hours.
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Though there is nothing wrong with a bakery cake — all those gorgeous piped roses — there is really nothing better than a homemade cake Homemade cakes say, "It is perfectly fine to stuff into my smallish home, play pin the tail on the donkey and leave with a loot bag holding edible bracelets and a plastic puzzle that will break in a week." Take back childhood, people
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In this family recipe, creamed corn is baked with eggs, milk, butter and spices. Play with the spice and sugar measurements to suit your own taste.
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This is a lower calorie quick bread that does not skimp on flavor. Buttermilk guarantees a moist crumb, too. Great for afternoon snack.
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I received this recipe from my retired school-teaching Aunt who selected this as her all-time favorite cookie recipe from the many years of teaching and having students bring in their favorite cookies.
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Irresistibly inventive, this pie recipe calls for sweetened condensed milk that is boiled in its unopened can for three hours until it turns into a fabulous toffee. Then the toffee is poured into a graham cracker and gingery crust and topped with sliced bananas and whipped cream.
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Onion and vinegar deliver sweetness and tang to the smoky bacon dressing in Chef John's German potato salad made with subtly smoky grilled potatoes.
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Get Cider Pumpkin Bread with Raisins and Walnuts Recipe from Food Network
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Buttermilk and vanilla make for two moist, well-flavored loaves.
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Four cups of fresh raspberries and a hint of cinnamon are inside this incredible double-crust pie.
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Its quick, fun and great! I learned this in grammar school. You may want to serve with corn bread or French bread and a salad.
cooking.nytimes.com
This recipe is by John Willoughby And Chris Schlesinger and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.