Search Results (206 found)
www.delish.com
Ring in the New Year with this festive holiday drink.
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This rich holiday dessert was invented by my grandmother and is a tradition in our house over Christmas. These ingredients were originally the authentic thing -- homemade jam, buttermilk out of the churn, and walnuts you gather and crack yourself. Now we use purchased items, but the cake is just as good. Frost with homemade caramel frosting, or your favorite cream cheese frosting.
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A very thick summer pie with so much fruit that it bakes in an extra-deep pie pan.
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Get Lemon-Rosemary Olive Oil Cake with Blackberry-Raspberry Ice Cream and a Black Sea Salt Sugar Cookie Recipe from Food Network
cooking.nytimes.com
This pancake is similar to a recipe that ran in The Times in 1966 called David Eyre’s pancake, named for a man whose fame seems to rest mainly on this tasty invention Here, in addition to the corn kernels I wanted to use up, I stirred in some cornmeal to highlight the corn factor Because cornmeal can make things heavy and I feared the pancake might become too dense, I increased the number of eggs in the batter to help it rise and puff
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Get 10 Minute Fruit Tart Recipe from Food Network
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This morning treat turns any regular work day into a Sunday extravaganza. Yet, it's fast and easy to prepare, and combines just the right mix of wholesome nutrition...
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Showcase summer fruit with a vanilla-bean-flecked filling and a tangy, flaky biscuit topping.
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This Sheba From Queens Cake reinvents the classic Queen of Sheba cake to be much lower in sugar, dairy-free, and gluten-free, but still super rich and chocolatey...
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Reveal the gender of your baby to family and friends by the color of filling you use in these clever pink or blue gender-reveal cupcakes.
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This frozen yogurt recipe is rich, tangy, and swirled with sweet summer blackberries.
cooking.nytimes.com
Blueberries don’t need much in the way of sweetener (blackberries are more tart, so you might want to use a little more with them), yet this simple compote will transform a plain bowl of yogurt or ricotta cheese into a dessert – or a very nice breakfast The compote is modeled on Deborah Madison’s recipe in her lovely book, "Seasonal Fruit Desserts." She sweetens her compote with maple syrup or maple sugar, which is also a lovely way to go The small amount of cinnamon brings out the essential essence of the berries