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This recipe uses amaretto liqueur. It's a creamy cheesecake with a light almond flavor.
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Milk sweetened with vanilla and sugar is cooked to make a wonderful, versatile cream.
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Fresh blackberries and red wine combine for a refreshing sorbet in this recipe.
Ingredients: sugar, water, red wine
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Kabocha squash with its striped, jade green rind is seeded and steamed before blending with tofu, sugar, cinnamon, vanilla, and soy milk in this vegan version of pumpkin pie.
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This is a fragrant and tasty bread machine recipe.
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A delicious butter pecan cake made from scratch. This is a cake that can be served anytime.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Blonde apple brownies, made with brown sugar and cinnamon, are a tasty twist on the traditional blonde brownie recipe.
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Traditionally Gumbo Z’Herbes is a Lenten and meat free dish. Truth is, it is great anytime and the addition of some Tasso produces a heartier dish. Feel free...
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The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
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A pumpkin pie with the added indulgence of toffee bits under the filling.
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A wonderfully moist persimmon bread scented with cinnamon, nutmeg, allspice, and cloves.