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This recipe uses lemon cake mix and whipped cream to make dainty lemon-flavored cookies.
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This is a superb icing and does not take long to make.
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Homemade eggnog frosting is a tasty topping for molasses cookies or gingerbread cookies during the holiday season.
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Use this recipe to get the perfect Scottish shortbread for you holiday baking or anytime shortbread needs.
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Plenty of butter makes this rich frosting that goes great on any cookie.
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Melted milk chocolate covered caramel and nougat candy bars are transformed into a rich and creamy cupcake icing.
cooking.nytimes.com
This recipe came to The Times in 1996 from Annie Davis, a United Air Lines flight attendant from Elizabethton, Tenn., who competed in the Appalachian Fair in Tennessee It is a classic summer pie, but don’t feel beholden to the season’s gifts: if the taste for blackberry pie strikes in, say, darkest January, feel free to bake it with frozen fruit Use the opportunity to remind yourself that summer is, always and forever, on its way.
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A sunny and rich lemon cake made with cake and pudding mixes has peach nectar for a fruity taste. There's an easy lemon glaze on top, too.
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Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table.
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Get Gingerbread Platter and Bowl with Candied Walnut Mousse and Cinnamon Sugar Chips Recipe from Food Network
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Get Gingerbread Platter and Bowl with Candied Walnut Mousse and Cinnamon Sugar Chips Recipe from Food Network
cooking.nytimes.com
Semifreddo, which means "half-cold" in Italian, is a more elegant version of the traditional ice cream cake (think frozen mousse), and it's the ideal dessert for a summer party as it can be done in advance, then sliced and plated at the table This recipe, an adaptation of one found in Marcella Hazan's "Marcella's Italian Kitchen," is light yet luxurious It calls for just four ingredients – heavy cream, confectioners' sugar, grated chocolate and egg whites – and it's dead simple to make