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This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with coconut flakes. It's a popular cake in Brazil and one of my family's favorites!
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This rich, creamy pie has a cooked filling that's like chocolate velvet. It's covered with meringue and baked until the tiny peaks of meringue are golden.
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Canned tuna and cooked rice are baked into a souffle in this long-time family favorite.
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A layer of raspberries and extra lemon are added to the traditional lemon meringue pie for a tangy and sweet dessert for any special occasion.
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A thick egg custard is cooked up with lots and lots of milk and heaps of sugar. Beaten egg whites are gently folded in, making this filling fluffy and even more delicious. Then it 's poured into a deep-dish pastry shell and baked until set.
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As is, this recipe makes a wonderfully rich meringue-topped pie. You can, however, quickly convert this recipe into one for a great chocolate coconut cream pie if you also use unsweetened coconut powder for the custard.
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This is a real made-from-scratch pie, so get out your double boiler. The lemon filling is smooth and thick with lots of egg yolks, butter and lemon juice. And the meringue has a bit of lemon juice whipped in.
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The real deal! A homemade butterscotch pudding is topped with meringue and baked just until the meringue's peaks turn golden brown.
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This is in response to Carol's request for what she called 'Futimonbuckles' but in Norwegian - Fattigmann Bakkels would sound the way she spelled it. This is a very old recipe that dates back over a 100 years and actually means 'Poor Man's Cakes'.
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Pink Champagne replaces water in these light and airy blush-tinged cupcakes prepared with a French vanilla cake mix and whipped topping mix.
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Pumpkin puree, eggs, and evaporated milk combine in this easy flan flavored with cinnamon, ginger, and cloves that tastes just like pie.
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Good with soup, as an appetizer or as a snack. Lavosh is an Armenian unleavened flat bread.