Search Results (1,271 found)
cooking.nytimes.com
This recipe is by John Willoughby and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Lightly spiced cookies are filled with strawberry preserves just like granny used to make every Christmas.
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This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie.
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This made-from-scratch coconut layer cake with creamy white frosting is a birthday favorite.
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A light tasting whipped frosting suitable for filling a rolled cake or whoopee pies. Great on angel food cake. Never fails as long as you don't let it cool uncovered or a skin will form on the paste.
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Cut shortening into flour, stir in egg, water, and vinegar, and form into a ball. Wrap, chill -and when you 're ready -roll out into three perfect pie crusts.
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Peppermint-flavored patties made of confectioners' sugar and condensed milk are air-dried, then dipped in semi-sweet chocolate to make these holiday candies.
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Tim McGraw made his grandmother's chicken and dumplings for Faith Hill when they were dating!
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Freshly baked scones just like at the fairgrounds are ready to eat in less than an hour. Serve with butter and raspberry jam.
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These cookies are so easy to make, you'll probably crumble! You can use any flavor cake mix you like for these cookies. The possibilities are endless!
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Simple fried potatoes, with salt, pepper and garlic powder.
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Use your favorite yellow (or white) cake mix for these cookies.