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Crunchy, crispy apple crisp recipe! This is the easiest of the apple desserts. Just bake sliced tart apples topped with a streusel oat topping, with plenty of brown sugar, butter, and cinnamon. Serve with ice cream!
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A favorite pie to make at Thanksgiving, this cranberry apple pie has just the right amount of sweet and tart.
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This is a perfect steak. I use tenderloins but any cut you like will work fine. It has a tangy sweet crust and then a rich port wine and cranberry glaze. I...
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Cauliflower and ground flax seeds make a delicious gluten-free pizza crust topped with a creamy coconutmilk and garlic sauce.
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A very thick summer pie with so much fruit that it bakes in an extra-deep pie pan.
cooking.nytimes.com
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
cooking.nytimes.com
This apple compote with cardamom is a welcome addition to the Rosh Hashana table Some Iraqi Jews substitute rose water for the cardamom After the prayer over the new fruit of the year, they eat a symbolic spoonful of the sweet preserves.
Ingredients: apples, sugar, lemon juice, cardamom
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Get Vanilla Ice Cream with Flambeed Fresh Mincemeat Recipe from Food Network
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All you 'll need to make this lovely pie is a quart of your favorite ice cream, a baked graham cracker crust and a great ice cream scoop. If you want to get a bit fancy, you can choose three different flavors of ice cream and layer them in the crust. Or you can sprinkle honey-roasted peanuts into the ice cream and pour fudge sauce over it all.
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Everyone in the family will enjoy this easy Margherita-style pizza, which uses an herbed cream base instead of the usual tomato sauce for a fun twist.
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There 's no butter in these delightful, diminutive tarts, but you 'd never guess. There are, however, lots of brown sugar, corn syrup, raisins and shortening in them. They bake up sweet, buttery and delicious.
cooking.nytimes.com
This recipe is by David Tanis and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.