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cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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Cracked wheat berries give nutty taste and texture to this honey wheat bread made with lard.
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This is an easy yeast bread--no kneading required! The texture is like English muffins, great for toasting.
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Homemade pumpkin spice bagels have plenty of flavor from pumpkin puree, cinnamon, nutmeg, allspice, and cloves in the dough for a fall treat.
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Dulce de leche is a classic caramel dessert. This easy pudding dessert is layered with caramel and Nilla Wafers® for crunch.
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Instant coffee powder adds intrigue to these rich, chewy bars.
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This is an easy blueberry crisp recipe using tapioca, orange juice, and cinnamon for a quick summertime favorite.
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The only thing better than a juicy steak straight from the grill is a selection of zesty toppings to go along with it. Invite guests to take their pick!
Ingredients: cocktails, alcohol, soups, chocolate
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Recipe courtesy of Kellogg's Rice Krispies cereal.
Ingredients: cocktails, alcohol, soups, chocolate
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Cucumber slices are marinated in vinegar, a spicy gochujang paste, and sesame seeds for quick fresh pickle.
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Nutella® and instant coffee are blended with milk and vanilla extract creating a creamy and rich milkshake.
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I love these mini pies because I can serve several different types together and everyone can select their favorite. This mini apple pie uses Granny Smith apples. I bought the mini pie dishes online, and they are really fun!