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This recipe is known in America as almond crescents. I converted the measurements and translated this recipe that has been in my family for generations.
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This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
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A homemade sponge cake is rolled up around a whipped cream-strawberry filling for an elegant dessert. Dust with powdered sugar or top with more whipped cream, if desired.
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An intensely flavored layer of lemon custard atop a crisp, sweet shortbread crust makes these favorite cookies almost like little slices of lemon pie.
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Get French Meringue Recipe from Food Network
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Buttery little thumbprint cookies have a refreshing creamy lime-flavored center for a different taste and look on your holiday cookie tray.
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Didier Murat sells his Vadeboncoeur nougat at Vergennes Laundry and local specialty food shops. For best results, keep the mixer with the egg whites close to the stove so you can work quickly.
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Ingredients: flour, baking powder, salt, butter, sugar, egg, milk
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Strawberries add bright notes of taste and color to this multi-layered treat. Spongy ladyfingers, brushed with espresso, are blanketed with a creamy mix of mascarpone cheese, coffee liqueur and strawberries, and set into a pool of strawberry puree.
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Crystallized ginger gives these spice cookies extra zip!
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This moist spice cake is made with buttermilk and frosted with a caramel icing. It makes one frosted 9-inch layer cake or about 15 cupcakes.
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Pumpkin cake rolled like a jelly roll with cream cheese filling.