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cooking.nytimes.com
Here is a nod both to the original bananas Foster at Brennan’s restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack’s Luxury Oyster Bar in the East Village Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far
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This is a recipe I found in my grandmother's secret book it is so good I have to share it with the world - it might make it a better place! Serve with whipped cream.
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White chocolate, chocolate hazelnut spread, hazelnuts, and almonds combine in these rich bars that will be a kid-pleasing Christmas treat.
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Serve this classic banana cream pie from Marjorie Johnson, winner of our first pie contest, for a family-friendly dessert.
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A classic! Easy, easy, easy and tasty, tasty, tasty.
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Can use cherry or strawberry pie filling or fresh, sliced, sweetened strawberries.
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Follow this easy frosting tip from Food Network Magazine to achieve the perfect swirl.
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Belizean bread pudding, made with coconut milk, sweetened condensed milk, and raisins, is a delightful dessert for special occasions and dinner parties.
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Get Vanilla Bean Cake Recipe from Food Network
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An easy chocolate pudding recipe that's then frozen into pudding pops.
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Get Vanilla Almonds Recipe from Food Network
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A moist yellow cake that has the flavor of whiskey for a distinctly grown-up treat.