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This sweet potato pie has a rich texture and delicate blend of spices. This southern delicacy is easy enough for beginners to make.
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There are muffins that aspire to be healthful, filled with the likes of whole grains, wheat germ and fruit purée Then there are rich, chocolate-chip laden muffins that are more like cupcakes in disguise These muffins fall squarely into that last camp
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Get Amish Baked Oatmeal Recipe from Food Network
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The perfect example of a thick, chewy spice cookie.
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This special popover recipe will add a lot of flavor to your next brunch.
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First you make a traditional apple pie filling, and then things get more interesting. Half the apple mixture is spooned into a deep-dish pie shell and layered with caramels and a taffy mixture. And then more apples, caramels and taffy go in. And then it 's baked and served warm.
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Here's a showstopper of a summer pie if there ever was one In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown Don't be intimidated by the lattice top
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Get Lattice Crust Apple Pie Recipe from Food Network
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To make this slightly tart, crunchy pie, apples and cranberries are tumbled au natural into a waiting crust, and just a bit of tapioca is added to absorb the juices. Then it 's topped with a brown sugar and butter streusel, and baked until the flavors and juices have mingled perfectly.
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Pineapple, mango, and banana pie is the perfect tropical addition to the summer picnic table.
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One nice feature of this dish is that you can cook and bake the pie in the same skillet.
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This recipe is by William Norwich and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.