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cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!
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This is a very flaky and very tasty prize-winning pie crust that mixes up nicely, but it is a bit tricky to roll out. So if you have a pastry cloth and a rolling pin, you 'll need them. Or try rolling this dough between lightly-floured sheets of waxed paper. This recipe yields one double-crust pie.
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This recipe is a perfect refresher for a hot summer day or to quench a raging thirst! Absolutely delicious! To make it thick, simply use berries frozen!
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Banana cream cake is topped with a creamy banana-flavored frosting for a sweet cake with a hint of cinnamon.
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This is a make-ahead, multi-layered pie that is better on the second day than the first. The first layer is a sweet, cooked pineapple filling that is spread onto a prepared pie shell. The second is a whipped, cream cheese filling. Alternate the layers and the pie is ready to pop into the oven to bake. Chill and serve with whipped cream.
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A creamy, thick and delicious coconut custard is cooked up and poured into a baked pie shell and smothered with meringue. Only a few minutes in a hot oven turns the meringue golden brown.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
An easy chocolate cookie crust filled with coffee ice cream and topped with chocolate ganache and whipped cream.
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This pie recipe delivers a wonderful twist on a candied apples, putting apples, caramel, and pecans in a graham cracker pie crust.
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This spelt granola recipe has the tropical flavors of coconut and dried mango.
www.simplyrecipes.com
Ham and Asparagus Strata! Breakfast casserole with rustic bread, egg, Gruyere cheese, milk, cream, ham, and asparagus