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This recipe is by Julia Reed and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: figs, sugar, lemon
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Vodka, fresh blueberries and a li'l sugar go a long way in making this homemade liqueur.
Ingredients: sugar, vodka, blueberries
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Get Pork Rub Recipe from Food Network
Ingredients: salt, sugar, ginger
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Get Uniq Fruit Marmalade Recipe from Food Network
Ingredients: lemon, fruits, sugar
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Get Candy Canes Recipe from Food Network
Ingredients: sugar, vinegar, water
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Cookie dough is rolled in graham cracker crumbs and baked into a perfect combination of soft-in-the-middle and crisp-on-the-outside-style cookie.
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Using a prepared lemon curd makes baking tangy, fruity lemon bars so easy you can whip up a batch anytime. Coconut and almonds add extra richness and texture.
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These tangy/sweet squares offer the perfect balance between a slightly nutty, buttery shortbread crust, and bright lemony filling.
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Get Almond Granita Recipe from Food Network
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A homemade graham cracker crust is slathered with a sweetened whipped topping and cream cheese mixture, and covered with a yummy chocolate and butterscotch pudding combo. Finish this delightful pie with whipped topping and a sprinkling of shaved chocolate.
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The filling for these diminutive treats is sweet and tart, with a delightful burst of grated lemon rind sweetness. The filling is spooned into 3-inch tart shells, covered with a dollop of meringue, and baked. This recipe yields a dozen.
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These quick and easy chunky cookies are made with chopped fun-sized candy bars and are the perfect way to use leftover Halloween treats.