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Irresistibly inventive, this pie recipe calls for sweetened condensed milk that is boiled in its unopened can for three hours until it turns into a fabulous toffee. Then the toffee is poured into a graham cracker and gingery crust and topped with sliced bananas and whipped cream.
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These prize-winning sour cream biscuits are delicate in texture and taste, enhanced by a scattering of raisins, and hints of sugar and cinnamon.
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Unsweetened chocolate makes these a darker, richer version of gingerbread cookies.
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A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe.
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Buttermilk and vanilla make for two moist, well-flavored loaves.
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Four cups of fresh raspberries and a hint of cinnamon are inside this incredible double-crust pie.
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If you're tired of having totally flat or stiff and tasteless chocolate chip cookies for the high altitude baker, then this is the recipe for you! If you like firmer cookies, increase the flour by 1/4 cup.
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This lemon cake pie is a surprise when first sliced with layers of custard, cake, and whipped cream. Serve for a refreshing spring or summer dessert.
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I don't know where this recipe originated, but it was a favorite of my Mom's when I was growing up. Her notes on the recipe says, "County Fair Winner". The dough is batter-like in consistency and cookies are very soft and cake-like.
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These no-roll sugar cookies are great for the holidays. Children like to shape the cookies into balls and dip them into the sprinkles!
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Jam filled shortbread cookies have been a longtime favorite on Scottish and English tea tables. Now popular in Canada! Store in a covered tin.
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These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar.