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cooking.nytimes.com
This recipe is by David Tanis and takes 40 minutes, plus 2 hours’ chilling. Tell us what you think of it at The New York Times - Dining - Food.
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Lots of good-tasting things in this rich pie 's filling: shredded coconut, evaporated milk, nutmeg, vanilla and eggs. It cooks up into a velvety custard that is poured into a pie shell and baked.
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The flavors of Hawaii combine in this coconut-infused hot chocolate, perfect for a cool evening.
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Simply delicious recipe for strawberry cupcakes.
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These playful knots from pastry chef Jerry Thornton are lightly fried and finished with a dusting of cinnamon sugar for a fanciful addition to a cookie platter.
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A light cake that bakes on top of lemon pudding.
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Baked drumsticks are smothered in a quick homemade barbeque sauce.
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This must be what that 112 song was written about, right?
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Make pork chops with an apple, honey, and whiskey glaze, or just use the glaze itself to baste a special baked ham.
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Get Pork Roast with Apple Mustard Glaze Recipe from Food Network
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Another delightful variation on the Poke Cake theme.
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This is an angel food cake for a sheet cake. My grandma used to use this when she had a bakery. I have never had a problem with it. It is so easy to do.