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cooking.nytimes.com
In this magical recipe by Ben Mims from his cookbook "Sweet & Southern," vanilla cake and chocolate custard are layered into a Bundt pan before baking In the oven, the two switch places, with the heavier custard sinking while the cake rises to the surface Once unmolded, you end up with a tender band of cake on the bottom and creamy, wobbly flan on top
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Get Coconut Cupcakes Recipe from Food Network
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Get Cinnamon Bun Pancakes with Maple Cream Cheese Glaze Recipe from Food Network
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This moist coffee cake goes great with a cup of coffee or tea, anytime of the day. When I used to take it to work it would disappear in minutes. It is also great...
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When baking these scones, be sure to use whole wheat pastry flour, which is less dense than whole-wheat flour. Mixing in some all-purpose white flour also lightens the texture of the scones, so they're more delicate and tender.
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Get Chocolate Pastel Easter Cake with a Chocolate Vermicelli Nest Recipe from Food Network
cooking.nytimes.com
These moist, hearty muffins have great texture because of the slight crunch that the chia seeds contribute They’re not very sweet, and they crumble a little bit even thought they’re moist; add a little more sweetener if you want more of a treat I think they taste best a day after you bake them.
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Yummy oat bars filled with a gooey layer of caramel, chocolate and nuts!
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1 cup shortening, 2 cups sugar, 3 cups flour, and 4 eggs gives this basic yellow cake recipe flavored with vanilla and almond its name.
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I recently made this cake for a friend's birthday, and it is an old recipe from the 1950's. Sprinkle with coconut and chopped maraschino cherries if you wish.
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Get Fried Catfish Deviled Eggs Recipe from Food Network
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These are delicious with coffee and they smell wonderful!