Search Results (10,342 found)
www.allrecipes.com
Don't let Grandma hear you proclaiming the chocolate and walnut cookies from this recipe to be better than her own.
www.allrecipes.com
A banana pie with a graham cracker crust, vanilla pudding and caramel sauce poured over the whipped topping. This is a super easy recipe to prepare and everyone will love it!
www.foodnetwork.com
Get Old-Fashioned Peach Cobbler Recipe from Food Network
cooking.nytimes.com
Think of this as a chocolate Vietnamese iced coffee in dessert form The original recipe appeared in The New York Times in June 1944 — wartime, when cream was scarce and the paper’s home economists experimented with gelatin and rennet to give ice cream texture After the war, the recipe reappeared (along with the cream) in the pamphlet “12 Frozen Desserts.” Undiluted cold-brewed coffee is substituted here for the strong black coffee in the original recipe to produce a much smoother taste.
www.delish.com
Add nostalgic flavor to basic chocolate brownies with a little malted milk powder.
www.allrecipes.com
You can vary this dump cake by using apple pie filling and white, golden, or spice cake mix. Serve with whipped cream or soft ice cream.
www.delish.com
Thick brioche slices soak up the batter for this baked French toast, while sugared pecans lend a caramelized crunch.
Ingredients: milk, sugar, vanilla, nutmeg, salt, pecans, eggs, brioche
www.allrecipes.com
This is such a pretty pie to slice and serve. Strawberry gelatin is combined with vanilla ice cream, poured into a graham cracker crust, and chilled until almost set. Fresh strawberries are then folded in and the pie is tucked into the fridge until ready to serve.
www.simplyrecipes.com
Moist and delicious banana bread recipe. Easy to make, no need for a mixer! Ripe bananas, butter, sugar, egg, vanilla, baking soda, and flour.
www.chowhound.com
I know this sounds like a strange dessert, I was looking for something different to serve for supper one night, and we had just picked some pears, so I thought...
cooking.nytimes.com
The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016 “You can caramelize a crust in cast iron in a way that would never happen in a sheet pan,” she said