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A nice change from lemon meringue, the flavor comes from a generous amount of orange juice and orange zest as well as some segments of fresh orange.
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In this festive recipe, Dorie Greenspan reinterprets the classic French bûche de Noël, a Christmas cake fashioned to look like a Yule log Instead of the usual chocolate cake filled with ganache, she bakes a fragrant lightly spiced sponge cake and fills it with pecan cream cheese filling, while billowing marshmallow frosting evokes a snowdrift It’s a project to make and can take the better part of a day
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A blend of chocolate and meringue. This is an easy and delicious microwave pie!
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Bake this incredibly decadent cake in a tube pan that is 9 1/2 inches in diameter by 4 1/2 inches deep
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An easy baked broccoli-Parmesan casserole recipe.
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A light spongy cake with the taste and aroma of coconut.
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This magical confection is part pudding, part cake, entirely delicious.
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A very easy, very tasty way to spice up your favorite fish. Wasabi, mayonnaise, mustard, and sour cream make a great accompaniment for tuna, crab cakes, or even shrimp cocktail.
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This refreshing frozen dessert is made with a vanilla wafer crust, fresh lemons, and whipped cream. It's sprinkled with a crushed lemon drop-sugar topping.
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This almost-pie has a crumb crust, rich creamy strawberry-rhubarb filling, and golden brown meringue topping.
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Zest and juice an orange to add to oatmeal cookie dough for a different flavor profile of a classic cookie type.
cooking.nytimes.com
This recipe is by Rena Coyle and takes About 1 hour 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.