Search Results (899 found)
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Espresso-flavored biscotti are full of fruit, nuts, chocolate chips and spices for a perfect holiday treat.
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This vegan cornbread is made with whole-wheat flour and sweetened with agave syrup.
cooking.nytimes.com
This recipe is by Dorie Greenspan and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Honey brings out the floral, aromatic qualities of quince in this fall and winter fruit pie. This recipe also works very well using half apples, half quince.
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A sweet currant and mixed peel filling is baked in puff pastry in these traditional English pastries.
cooking.nytimes.com
Kathy Tsaples, the author of the cookbook “Sweet Greek Life: My Shared Table,” inspired this savory tart The quality of phyllo dough varies hugely from one brand to another It’s particularly important here to get a good-quality phyllo as there is so much of it
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Apples and cinnamon sweetened with fructose are baked under a honey buttermilk biscuit crust in this dessert from the American Diabetes Association.
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Glazed strawberries in puff pastry shells, topped with kiwi sauce and home made whipped cream. I always see strawberry and kiwi paired together in drink mixes and candies. I wanted to make something that used the actual fruits together. This worked perfectly. Rave reviews!
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A mini quiche recipe with bacon, leeks, and sharp cheddar cheese, baked in flaky puff-pastry crusts.
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Puff pastry strips spread with apricot preserves and sprinkled with shredded cheese are twisted with strips of bacon and baked until brown and crisp.
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The recipe has been handed down in the family, and temperatures were for a wood stove. I've adjusted them over the years, and it seems to work fine!