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This cheesecake is creamier than most cheesecakes, and very easy to make. Use grated lemon zest or 1 teaspoon lemon extract for flavoring.
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A simple and delicious dessert my mom used to make.
Ingredients: pastry, egg, raisins, sugar, buttermilk, salt
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It doesn't take much to make rhubarb sing: some sugar, a bit of flour, and a pat or two of butter. When this lovely double-crust pie emerges from the oven, it's golden outside and sweet and luscious inside. It's especially nice with a scoop of vanilla ice cream.
Ingredients: rhubarb, sugar, flour, butter, pastry
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Southern-style peach cobbler just like grandma used to make is made with buttery biscuits baked into a peach filling and topped with flaky pie crust.
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So easy and so good, you can't go wrong with this treat. Sweetened cranberries are poured into a pie crust, topped with a layer of brown sugar and walnuts, and baked.
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Lemonade concentrate is stirred into lemon pudding and then combined with whipped topping. This creamy lemon filling is poured into a graham cracker crust, decorated with lemon slices, and chilled.
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Fresh strawberries are piled into a graham cracker crust and topped with a fluffy cooked meringue. You'll need a stand mixer to make this recipe.
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A banana pie with a graham cracker crust, vanilla pudding and caramel sauce poured over the whipped topping. This is a super easy recipe to prepare and everyone will love it!
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A not-too-sweet and fruity pie. Saskatoon berries are known as serviceberries in the United States. This berry has often been compared with blueberries though it has more of an apple flavor.
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Use up Thanksgiving leftovers with this innovative pizza that tops mashed butternut squash with cranberry sauce with toasty pecans, Parmesan and Cheddar cheeses.
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Garnish this lemonade pie with whipped topping and lemon slices. This pie can also be made using orange-flavored breakfast drink mix for an orange sherbet pie.
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These little 2-inch tarts are delicious and perfect for a grown-up afternoon tea. The tart shells are lined with pastry and filled with a dollop of raspberry jam, and then a spoonful of a sugary almond filling. The tops are decorated with a bit of pastry and slipped into the oven to bake. This recipe yields a dozen.