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This is the recipe I've been using for years. If you like, use your favorite scratch recipe for the cake but I usually like to simplify all I can.
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These yeast loaves are rolled up around a honey-walnut filling. The recipe makes a lot, since it's a lot of work--but the rolls freeze well, and are worth the effort!
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These Mexican sweet buns have a streusel topping. A chocolate streusel variation is included. You can shape these into seashells, ovals, or horns.
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These sweet and soft mini cakes are usually baked in small molds and served during snack time. Use muffin tins if you don't have the molds.
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A lovely three layer cake made with white chocolate, with coconut and pecans mixed in.
cooking.nytimes.com
Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming This recipe for ice cream base may be churned on its own, but it is meant to have flavors added
Ingredients: heavy cream, milk, sugar, salt, egg yolks
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This homemade lemon meringue pie has zero wheat or milk, satisfying both gluten-free and lactose-free pie-lovers with an impressive dessert.
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An easy recipe for garlic aioli flavored with spicy Calabrian chiles.
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This sponge cake is steamed instead of baked. If this is baked in an oven, the texture is quite different.
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Get Blood Orange Trifles Recipe from Food Network
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Get A Great Pye Recipe from Food Network
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A crème brûleé recipe with lavender and wildflower honey