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This Japanese cheesecake, made with cream cheese, eggs, and a hint of cornstarch, is light and spongy and great plain or served with fruit.
This Japanese cheesecake, made with cream cheese, eggs, and a hint of cornstarch, is light and spongy and great plain or served with fruit.
Ingredients:
cream cheese, milk, butter, cake flour, cornstarch, egg yolks, lemon juice, egg whites, cream of tartar, salt, superfine sugar
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This is an excellent white chocolate cake made with buttermilk. It is so light and fluffy it will melt in your mouth.
This is an excellent white chocolate cake made with buttermilk. It is so light and fluffy it will melt in your mouth.
Ingredients:
white chocolate, water, butter, sugar, egg yolks, vanilla, flour, baking soda, buttermilk, egg whites
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Very good, simple cake to make. Always gets a lot of attention.
Very good, simple cake to make. Always gets a lot of attention.
Ingredients:
cake mix, water, vegetable oil, egg whites, chocolate, confectioners sugar, shortening, vanilla
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This is good warm, topped with butter, or just plain. You may want to use a glaze, but we like it plain.
This is good warm, topped with butter, or just plain. You may want to use a glaze, but we like it plain.
Ingredients:
butter, shortening, sugar, egg whites, egg yolks, cocoa, flour, baking powder, salt, milk, vanilla, pecans
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You can use fresh coconut as the recipe calls for (it's to die for!) or you can use frozen or other coconut.
You can use fresh coconut as the recipe calls for (it's to die for!) or you can use frozen or other coconut.
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This is a light, creamy, no-bake dessert made with cottage cheese instead of cream cheese, so it is lower in calories than most cheesecakes.
This is a light, creamy, no-bake dessert made with cottage cheese instead of cream cheese, so it is lower in calories than most cheesecakes.
Ingredients:
cottage cheese, egg yolks, milk, sugar, salt, gelatin, water, lemon juice, egg whites, graham cracker
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This recipe has been a favorite for more than 50 years. The meringue topping with the homemade butterscotch filling makes for a very rich dessert. Try eating it warm!
This recipe has been a favorite for more than 50 years. The meringue topping with the homemade butterscotch filling makes for a very rich dessert. Try eating it warm!
Ingredients:
milk, flour, brown sugar, salt, egg yolks, butter, vanilla, egg whites, cream of tartar, confectioners sugar, pie crust
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Here is a recipe from my late grandma. The creamy chocolate filling is light as a cloud. You can serve each slice with a dollop of whipped cream if you like. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
Here is a recipe from my late grandma. The creamy chocolate filling is light as a cloud. You can serve each slice with a dollop of whipped cream if you like. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
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Super-simple little walnut meringue cookies are made with brown sugar.
Super-simple little walnut meringue cookies are made with brown sugar.
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A quick and easy sandwich with ham, turkey and swiss slices, dipped in an egg/milk mixture and fried to a golden brown. A hot alternative to the usual lunch or snack. Try it with berry jam on the side.
A quick and easy sandwich with ham, turkey and swiss slices, dipped in an egg/milk mixture and fried to a golden brown. A hot alternative to the usual lunch or snack. Try it with berry jam on the side.
www.delish.com
This rich, chocolaty cookie dough makes a tasty base for any number of different cookie recipes and ideas. To start, try our White Chocolate, Hazelnut, and Cherry Triangles.
This rich, chocolaty cookie dough makes a tasty base for any number of different cookie recipes and ideas. To start, try our White Chocolate, Hazelnut, and Cherry Triangles.
www.chowhound.com
I am still trying to figure out how to make this wiggly, jiggly, pigment challenged, protein by-product more palatable, and while this recipe would be better...
I am still trying to figure out how to make this wiggly, jiggly, pigment challenged, protein by-product more palatable, and while this recipe would be better...