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This recipe is by Mark Bittman and takes 30 minutes' freezing. Tell us what you think of it at The New York Times - Dining - Food.
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A rich and caramelly-tasting frozen butterscotch pudding pop.
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Butterscotch chips and brown sugar are the characteristic ingredients in this baked bread pudding.
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"For me, ginger should be everywhere," says Jean-Georges Vongerichten. Here, candied ginger garnishes dark-chocolate pudding.
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Get Hasselback Sweet Potatoes Recipe from Food Network
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These sugar-dusted bowties are flavored with a shot of whiskey.
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Get Hockaday Chess Pie Recipe from Food Network
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Get Georgia Peach French Toast Recipe from Food Network
cooking.nytimes.com
A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist
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Get Rigatoni and Meatballs Recipe from Food Network
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This delightfully tart and sweet Japanese-style cucumber salad is great anytime.
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This simple apple crisp is quick to put together; a great recipe for people looking to avoid gluten or cut back on carbs.