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This is an angel food cake for a sheet cake. My grandma used to use this when she had a bakery. I have never had a problem with it. It is so easy to do.
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If you're really an almond lover, roll the dough in ground almonds before refrigerating.
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A less fattening version of an old favorite. Now you can eat even more!
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Meg Ray, the owner of San Francisco's Parisian-inspired pastry shop Miette, shares the secrets to her delightful confections in her first cookbook, which is named after the shop.
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This recipe came from my great grandmother's family who came from Sweden somewhere near the end of the last century. NOTE: You can also add 1/3 cup unsweetened cocoa to this recipe. It makes the cookies taste like brownie cookies.
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Fresh blueberries are gently folded into a lemony batter and poured into a baked pie shell. A lovely meringue is then spooned over the top, and the pie is slipped into a hot oven until golden. This recipe yields two pies.
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This is a great spring angel food type of cake made with two flavors of batter alternated in a tube pan.
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Mix egg yolks and whites separately in the batter to give this chocolate magic cake a pudding-like texture just in time for Thanksgiving.
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Maraschino cherries and chocolate chips are folded into this prize-winning 3-layer Black Forest cake sure to be a crowd-pleaser at a party.
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Get Frosted Angel Food Cake Recipe from Food Network
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This recipe is at least 175 years old. It has been in my family forever, it just gets handed down from one generation to the next. Makes good gingerbread men.
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A lovely fresh raspberry puree is folded into a creamy mousse. The filling is mounded in a graham cracker crust, and then the pie is chilled until it's ready to serve.