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Get Yellow Cake with Swiss Buttercream Recipe from Food Network
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I received this recipe a couple of years ago from a friend and get rave reviews from everyone each time I prepare it. It is not only delicious, but very pretty for a winter table.
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You get the best of both worlds with this tender and moist cake adapted from a version that was served at the 76th birthday of Edna Lewis, the legendary Southern chef It is quite simple to put together as far as cakes go, and the cream cheese chocolate frosting is a revelation.
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Leaving the skins on gives this applesauce its pretty pink color.
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To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines, and apricots) cut into large wedges; or 4 pounds of plums, cut into 1-inch cubes; or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice.
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The flavors of pineapple, coconut, and orange make this recipe perfect for cake on a hot summer day!
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Get "I Can't Believe You Made That" Cake Recipe from Food Network
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Christina Tosi, the pastry chef and an owner of Momofuku Milk Bar, sits near the beating heart of David Chang’s eclectic and innovative Momofuku restaurant empire Off the clock, though, her cooking runs to inspired simplicity, as in this simple, tangy, slightly-caramelized at the edges slow-cooker cake, a version of which appears in her cookbook from Clarkson Potter, “Milk Bar Life.” Slow-cooker recipes invariably tell you to make something at night and enjoy them in the morning, or to make them in the morning and eat them after work That only works if you don’t sleep much, or have a part-time job
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Get Ricotta Orange Pound Cake with Strawberries Recipe from Food Network
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"My 'ouma' South African grandmother's legendary milk tart. It is lip-smacking. The recipe is a real winner. It is a traditional South African tart that is very easy to prepare."
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Lauren Chattman brings out the taste of the poppy seeds in this cake by soaking them in hot water. She lightly crushes the seeds in a blender before mixing them into the batter.
cooking.nytimes.com
One of the beauties of layer cake is that you can do much of the work in advance The cake layers can be baked one day ahead, wrapped tightly and kept at room temperature The frosting can be made up to a week ahead, wrapped tightly and refrigerated (bring it back to room temperature before using)