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cooking.nytimes.com
This recipe was brought to The Times in a 1990 article by Marian Burros about the 34th Pillsbury Bake-Off, the Super Bowl of baking contests, and its winners Linda Rahman of Petaluma, Calif., who won the grand prize, was certain her cake was ''too ordinary to win anything," but it was the judges' unanimous choice because, they said, it was "light, refreshing and satisfying." We still agree.
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Get Dried Cherry, Macadamia and White Chocolate Chip Cookies Recipe from Food Network
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Get Black Bean Taco Fritters with Spicy Mayo Recipe from Food Network
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Get Mac and Cheese Recipe from Food Network
cooking.nytimes.com
Sweet pears and tart cranberries pair perfectly in these treats, which are part bar cookie, and part fruit crisp Here, both crust and crumble topping are made from the same almond flour-rolled oat mixture mixture, giving it a nutty flavor Precooking the filling allows the fruit to soften and release some juices ahead of time so the bottom crust stays nice and crisp
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This is an excellent recipe for upside-down apple pie. With caramel and pecans, it is rich, full of apple flavor, and absolutely delicious.
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Get Chicken with Dumplings Recipe from Food Network
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This is a baked version of the Italian restaurant classic.
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Get Cinnamon Roll Wreath Recipe from Food Network
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Get B. Smith's Skillet Apple Pie Recipe from Food Network
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Recipe for Applesauce Chocolate Chip Bundt Cake from Kristin Donnelly's cookbook Modern Potluck: Beautiful Food to Share
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Get Deep-Dish Vegan Apple Pie Recipe from Food Network