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cooking.nytimes.com
Vegan diners and people who can't tolerate dairy will enjoy this creamy, velvety version of macaroni and cheese -- without the dairy Julie Askew from Long Island set to work to develop this recipe when her picky son developed a dairy intolerance.
www.allrecipes.com
First Place Winner at the 2008 Iowa State Fair!
cooking.nytimes.com
The hot-cross bun has been a Good Friday treat, eaten to mark the end of Lent, for centuries It is a sweet yeast roll, fragrant with warm spices, studded with dried and candied fruit, and decorated with a cross on top Bakers traditionally created the cross by slashing the dough or by laying strips of pastry across the crown of the bun; modern bakers usually use white icing to make the cross
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A Russian tea-time treat made with a yeast dough, these vatrushki are filled with fresh raspberries.
cooking.nytimes.com
There is no reason to settle for a stale shrink-wrapped cookie from the produce market This classic New York cookie is easy to make.
www.foodnetwork.com
Get Pumpkin and Rosemary Muffins Recipe from Food Network
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Get Tiny Lemon Angel Cakes with Lemon Confit Recipe from Food Network
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Get Holiday Cupcakes Recipe from Food Network
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Get One-Eyed Monster Financier with Blood Orange and Chocolate Ganache Recipe from Food Network
www.chowhound.com
A cupcake recipe spiced with the traditional pumpkin pie flavors of cinnamon, cloves, nutmeg, and vanilla.
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Get Y Not Buckwheat Flatbread with Spicy Hummus and Vegetables Recipe from Food Network
www.allrecipes.com
Hot cross buns are a traditional, slightly sweet, spiced Easter treat eaten during Lent and on Good Friday.