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Chef John's newest recipe for pizza dough calls for the "ancient grain" spelt in sprouted flour form, and makes a delightful alternative to traditional pizza dough.
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This chiffon custard pie is flavored with rum, grated lemon rind, and candied fruit. An old favorite!
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The classic flavors of strawberry and rhubarb join with orange juice and orange peel to make a special fruit pie for spring.
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Ginger ale gives this potent punch a favorite fizz; a generous dose of white sugar sweetens up the mix.
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A rich chocolate fondue with a little coffee kick. Serve with fruit or pieces of leftover cake on skewers.
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A simple recipe of plums, sugar, pectin, and a little butter makes a delicious homemade jam.
Ingredients: plums, water, sugar, butter, pectin
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This almond and pear cake has finely ground almonds and fresh pear slices soaked in amaretto liqueur creating a delicate cake for the fall season.
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This light angel food cake is made with cake flour and almond extract, topped with toasted almonds.
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A traditional challah, but the dough is made and kneaded in a bread machine. Just put the ingredients in, turn on the machine, and walk away until it's time to braid, glaze, and bake the challah in your oven.
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This moist bread made with pumpkin butter, cinnamon sugar, and topped with toffee bits is an easy-to-bake treat perfect for the fall season.
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A dense, rich cake made with dates and walnuts, similar to a fruitcake.
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A buttery lavender-flavored dough that can be made into round shapes using a biscuit cutter, or various shapes using cookie cutters.