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These yeasted breakfast pastries are stuffed with a sweet prune filling. They're a tradition on many holiday brunch tables.
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Cake flour and whipped cream make this cake extremely light and tender. Fill with your favorite frosting or serve with fresh fruit.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
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Make your own OREO® cookie crumbs with this quick and easy recipe that you can use for any recipe that calls for chocolate cookie crumbs.
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This decadent flourless chocolate cake is easy to bake in a water bath and will impress any guests. Glaze it with ganache and serve with raspberry sauce, if desired.
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Get your blender ready, this dressing is fabulous. Just the right proportions. It 's great on a salad with lots of hearty ingredients like pasta, garlic croutons and salami.
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No-Bake Cookies made with instant chocolate milk mix (not baking cocoa).
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Caramelizing is a delicious treatment for the often maligned Brussels sprout. The onion and vinegar add bite, while the pistachios add crunch.
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Simple sugar cookies with just a few ingredients have the delicate taste of lavender.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Homemade croutons are a great way to put leftover bread to good use.
www.chowhound.com
This recipe is based on one that my mom made in the 60s. I then had a similar dip at a wedding party in So. Carolina. It's easy and very good: horseradish and...