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You won't have to think too hard about pudding this in your mouth.
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The recipe for this well loved cake has been altered to reduce the fat content. It uses fat free sweetened condensed milk and an oil substitute. It is not frosted, unlike the traditional cake, but does have a cherry topping.
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Oatmeal bars with a caramel flavored peanut butter topping.
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The base is cooked up on the stove with lots of spices, condensed milk, and egg until thick and creamy. Pumpkin puree is folded in, and then this rich filling is poured into a graham cracker crust. The fridge does the rest. Garnish with whipped cream and candied ginger.
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This Mexican sweet cake made with fresh corn kernels will delight fans of sweet tamales.
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Chewy caramel and cashew candies are easy to make and simply irresistible.
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This cake should be made at least two weeks ahead to allow the flavors to blend. Hint: I cheat and use the date pieces coated with sugar (instead of regular pitted dates), just taking off most of the sugar by rubbing them in my hands.
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Homemade vanilla coffee creamer can be made easily with 3 simple ingredients for a tasty addition to your morning coffee.
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Christina Bhan and Paula Barbosa of My Sweet Brigadeiro (mysweet.com) make 20 different versions of these chewy Brazilian candies, including traditional Rich Chocolate and Pecan-Cinnamon.
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This quick bread is made with mashed sweet potato, brown sugar, and cinnamon.
cooking.nytimes.com
This recipe is by John T. Edge and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mexican-inspired ice pops made with rice and sweetened milk are a delightful treat on a hot summer evening.