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Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 25 minutes plus 2 1/2 to 5 1/2 hours for rising.. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance
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The intoxicating aroma and taste of fresh basil defines this yeast bread that 's punctuated with flavorful sun-dried tomatoes.
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This almond-flavored cake recipe is made with instant vanilla pudding mix and amaretto liqueur for a delicious treat your family will love.
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This moist spice cake is made with buttermilk and frosted with a caramel icing. It makes one frosted 9-inch layer cake or about 15 cupcakes.
cooking.nytimes.com
This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel Look for the British brands in the international section of your supermarket if the jam aisle lets you down
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White cake mix is the magic ingredient in these rich cinnamon yeast rolls peppered with pecans on top.
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Cake and bread fans alike will love Chef John's take on Baltimore peach cake, a yeasted German-style cake showcasing summer's best peaches.
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This no-bake showstopper only has 4 ingredients!
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Brown sugar and cinnamon are swirled into a homemade vanilla cake batter in this easy recipe for a honey bun cake made from scratch.