Search Results (10,354 found)
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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My grandmother's recipe from New Zealand for the famous Pavlova.
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These are soft cut-out sugar cookies that I have made for years.
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This is my grandmother's recipe that I have adapted for high-altitude baking. It is easy, light and delicious -- the BEST angel food cake ever!!
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An easy cheesecake baked in a graham cracker pie crust and topped with fluffy raspberry whipped topping.
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Excellent Egg Custard Pie recipe that I've worked at forever to duplicate a popular restaurant's pie! I finally got it!
Ingredients: eggs, sugar, salt, vanilla, milk, butter, pie crust
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Drink in the season with this heavenly pumpkin spice latte that is quick and easy to make.
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Peanut butter tarts with a chocolate covered peanut butter cup in the middle. You will need a mini muffin pan to make these.
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I have used this for years and it is very good; much easier than the traditional method and tastes just as good.
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This granita combines watermelon, red wine, and raspberries to create a sophisticated frozen treat.
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This recipe is great with vanilla ice cream or yogurt. It's my first year trying the crust and haven't looked for another pie crust recipe since. If desired, mix 1/4 cup of wheat germ into the pie crust dough.
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These easy cookies have a hint of coconut with every bite.