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New York cheesecake’s Greek cousin.
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These light doughnuts are adapted from Robert Jorin, a third-generation Swiss baker at the Culinary Institute of America at Greystone.
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The bread machine does the heavy work, but you still boil and bake these bagels. Top them with poppy seeds, garlic or whatever pleases you.
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This recipe is for use with a cookie press. Wonderfully soft and more flavorful than the average spritz cookie.
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Dark chocolate buttermilk pie is topped with plenty of pecans and is baked into a crowd-pleasing dessert perfect for any family gathering.
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"Make your own corn dogs just like at the fair with this rich buttermilk corn batter."
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Macaroni and cheese spiked with hot pepper sauce, dry mustard, jalapeno cheese and chili powder.
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Cute little cookies are rolled in nuts before baking and then poked with a chocolate kiss while they are hot from the oven.
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In this recipe for the root vegetable, ginger and toasted mustard seeds make rutabaga pop.
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A light and fluffy cherry chiffon pie made with canned sour cherries.
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This family tradition involved even the kids at New Year's Eve. They got to help make it even if they didn't get to drink it. The beauty of this recipe is that every ingredient is one measure, which makes it easy to remember. Everybody from the great-grandparents to fraternity brothers have loved this one. I prefer Bourbon, but any whiskey, rum, brandy could be substituted. (If you use vodka, please don't tell me!) The old folks claimed the original recipe called for a Quart of Whiskey, but a pint is perfect.
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Red wine and brandy are mixed with blackberries, strawberries, pineapple, and apple in this blackberry sangria recipe perfect for summer.