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Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson It adds a complex brininess to what can be an overly sweet citrus custard In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake
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A three-layer extravaganza with a touch of molasses and shredded apple to keep it moist.
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This was based on a suggestion in an older Fannie Farmer, that one might use a gingerbread batter in place of the usual cottage pudding when making pandowdies...
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Get Easter Flower Cupcake Recipe from Food Network
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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Get Diner-Style Strawberry Shortcake Recipe from Food Network
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First made for a chili cookoff, these dark chocolate cupcakes have the zing and deep, rich flavor of dried ancho chile and cayenne pepper. They are frosted with a chili-flavored cream cheese frosting, and each cupcake is decorated with a cute dried chili on top.
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Get Strawberry Shortcake Recipe from Food Network
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An easy banana pudding recipe that includes vanilla wafers mixed in. This banana pudding will make your taste buds go crazy!
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Get Mini Chocolate-Meringue Cupcakes Recipe from Food Network
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Get Double-Chocolate Glazed Doughnuts Recipe from Food Network
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Get Chocolate Cupcake "Sandwiches" with Easy Chocolate Mousse Recipe from Food Network