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This is a homemade sponge cake filled with your favorite jelly or jam that even a novice baker can make.
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Crunchy and simply seasoned, these baked chicken fingers are served with a luscious honey-mustard sauce.
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These mini dessert brownies are garnished with homemade ganache and a raspberry for perfect little, bite-sized desserts or easy petit fours.
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My great-grandmother Schneider always baked these German cookies for the Christmas holidays. These cookies have a distinctive flavor that comes from anise oil. A springerle rolling pin is best, but one can use cookie presses. They are best if made about two weeks in advance and then stored in an airtight container before eating.
cooking.nytimes.com
This recipe first appeared in “More Quick Breads,” a pamphlet from the Food News Department of The New York Times, published in 1954 The booklet was one of 15 produced by the section covering “easy-to-make” recipes on topics ranging from fish to party cakes For this recipe, feel free to substitute the nuts, and be sure to eat these small cinnamon rolls right out of the oven.
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These muffins are made pleasantly nutritious with bran flakes with raisins.
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These little bars are great to snack on, are perfect at holiday time, and would be excellent for a cookie exchange. If you have leftover dough after forming the bars, don't worry, I find that the thinner the crust, the better.
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This old-fashioned rhubarb shortcake recipe uses fresh rhubarb in the shortcake as well as in the sauce, with a bonus of fresh strawberries.
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Get Plum Cake "Tatin" Recipe from Food Network
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Double coconut cake made with shredded coconut and coconut milk is a delightful treat to serve with a cup of coffee.
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Get Homemade Yellow Cake Mix Recipe from Food Network
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Get White Pepper Cherry Cookies Recipe from Food Network