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Traditional frozen custard recipe--sugar, eggs and milk are cooked, then combined with whipped cream, chilled overnight, and frozen in an ice cream maker.
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These bars are a great lunch box treat. Use almonds or macadamia nuts as a variation.
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Recipe By: Marcia Kiesel
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Tropical kiwi ice pops made with coconut milk and flecks of kiwi, pineapple, and banana are a refreshing treat on hot summer days.
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These tasty pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water.
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Thanksgiving staple, cranberry sauce, gets dressed up for the season with a bit of brandy and some maple syrup!
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Get Applesauce Recipe from Food Network
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Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire.
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This recipe uses small tapioca pearls and tender coconut to make a lovely and refreshing dessert.
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Hulled yellow mung beans make a very rustic, sweet, and hearty porridge served under salted coconut cream.
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This is the sorbet version of a favorite summertime drink -- Pina Colada! It's creamy, cool, pineapple-coconutty and a wonderful summer dessert which just might inspire a fiesta.
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A recipe for a vegan chocolate cake that’s got all of the chocolate, none of the dairy.