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cooking.nytimes.com
This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children’s party When you strip away the original instructions for decoration (dyed yellow frosting and a black cat of piped chocolate), you’re left with a luscious citrus cake that works for any occasion, All Hallows’ Eve included.
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This vintage recipe for pizza sauce uses canned tomato paste and tomato sauce to make a quick and easy solution for your homemade pizza nights.
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This rich gluten-free cake is made with ground hazelnuts instead of flour, topped with whipped cream and chopped toasted hazelnuts.
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Ground beef, garlic and onions are sauteed, then slow cooked with tomato puree and seasonings.
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Pumpkin and flax seeds, red onion, dried cranberries, and pecans are tossed with broccoli in a raspberry vinegar-flavored dressing in this recipe.
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Baked turkey bacon-wrapped chicken tenders seasoned with smoked paprika are the perfect balance of smoky and sweet--they taste like they came straight off a barbecue grill.
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Just like you remember. A good old fashioned dinner made with baked beans and franks.
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Individual tart shells are lined with pastry and then filled with a sweet butter mixture with lots of raisins and nuts, and a bit of vinegar and vanilla flavoring stirred in. These miniatures tarts are baked until set. This recipe yields twelve tasty tarts.
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Butterscotch chip cookies with crispy rice cereal!