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cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A toaster tart that's part fast-food-chain apple pie and part Pop-Tart.
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Prepared sweet roll dough and colorful frostings speed up the cake-baking process for a Mardi Gras King Cake. A small plastic baby inserted into the side of the cake will bring good luck in the coming year to whoever discovers it in their slice.
Ingredients: dough, creamy, milk, food coloring
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This recipe for gluten-free tortillas using almond and coconut flour makes a quick and easy alternative to traditional corn or flour tortillas.
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If you have never tried tahini ice cream, you are in for a taste treat that is right on trend. This recipe combines the sesame seed paste with almond extract and fresh strawberries.
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Enticingly good served with fresh-off-the-tree apricots. Garnish cake with fresh sliced apricots and dollops of whipped cream or creme fraiche sprinkle with confectioners' sugar if desired.
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Because one giant cinnamon roll is obviously better than one regular sized cinnamon roll.
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Store-bought puff pastry = best cherry pie shortcut ever.
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This straightforward recipe shows you how to turn a gallon of whole milk into creamy, delicious mozzarella cheese kneaded from scratch.
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A very coconutty and chewy Flilipino rice flour dessert. Traditionally, this is baked in banana leaves.
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These delicate little green cookies are made with pistachio nuts, pistachio pudding mix, and avocado for the perfect St. Patrick's day treat.
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A classic Southern banana pudding pie recipe, made with fresh bananas, a cooked custard, and vanilla wafer cookies, under a meringue topping.