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cooking.nytimes.com
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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My daughter and I were experimenting during a family vacation, and she made Blue Moon Funnel cakes with a Blue Moon caramel sauce-both were delicious, but the...
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Get Lemon Squares Recipe from Food Network
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Get Monument Cafe Whole Wheat Zucchini-Herb Bread Recipe from Food Network
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This is a twice-baked pie studded with a creamy sour cream filling that 's full of apples. The crust and filling is baked together for 45 minutes, and then the pie is topped with a buttery sugar crumble and returned to the oven until it 's golden.
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The perfect crumb cake, with the balance of crumb to cake being almost equal.
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Discover the sensuous aspects of chocolate. Julie’s recipe for Chocolate Nut Cake is sinfully-rich.
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A light, wholesome and flavorful bread that's lightly kissed with molasses and honey.
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Get Vanilla Butter Cake and Swiss Buttercream Recipe from Food Network
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Get Sugar Cream Pie Recipe from Food Network
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An easy recipe for pecan pie bars on a brown sugar crust.
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I have a a lot of recipes for coffee cakes but this is one of my favorites. I love anything cooked with blueberries and this coffee cake is outstanding.