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These are a traditional Scottish cookie-very spicy and not too sweet. They are a treat for the grown-ups, too. Wonderful with a nice mug of tea. Yum!
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 2 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This British bakewell tart (a delicious almond tart with fruit jam) is from my grandmother and has been baked in my family for generations.
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Cookies can be baked a day in advance; assemble the cake just before serving.
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Get PB&J Tiramisu Recipe from Food Network
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Get Inside-Out Chicken Cordon Bleu Recipe from Food Network
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Get Raspberry-Fig Pull-Apart Cookies Recipe from Food Network
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Get Rainbow Cookies Recipe from Food Network
cooking.nytimes.com
This gorgeous tart is adapted from "Sweeter Off the Vine," by Yossy Arefi, a cookbook of fruit desserts for every season It's an ideal vehicle for the ripest strawberries at the height of the season, a dessert that makes more of a splash than just serving berries and cream but still has that simple charm The only tricky part is the crust, which could crack as you transfer it to a serving board
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Get Baked Sweet-and-Sour Chicken Recipe from Food Network
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This three layer Hungarian torte recipe is made with walnuts and apricot preserves and topped with a fluffy meringue. This is a showpiece of a cake that will serve a crowd!