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These cookies have a great tart and sweet taste. These are not just a Christmas cookie, but they get asked for every year! You can substitute cranberry sauce for apricot preserve, or try doing half apricot and half cranberry, yum!
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Red cabbage (Blaukraut) is flavored with apples and cider vinegar in this traditional and popular German side dish especially for Christmas.
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This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season’s plums Use the same formula for peaches, apricots and figs when those fruits are in season The important thing to remember when making fresh fruit tarts with cut stone fruit is that you need to pack the fruit into the pastry tightly
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Tart Granny Smith apple crumble has a contrasting sweet caramel layer, made from boiled sweetened condensed milk, below the buttery, crunchy oat topping.
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Try Chef John's foolproof method for brisket braised in a simple apple-onion gravy. You'll never spend all day baking beef brisket again!
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Rich dark chocolate and a little bit of rum makes this a shortbread cookie fit for a "bajillionaire."
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We bake our s'mores so we can enjoy them all year round.
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Juicy raisins are the star in these popular cookies! They're great as a snack with coffee.
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This is a 100 year old recipe from Germany. I use it every Christmas. Its traditionally served with black coffee to dunk the cookie in. I prefer to eat them when they are still warm as the lemon flavor and the anise is a wonderful combination and the lemon is stronger at that time.
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There is lots of flavor in these substantial cookies filled with oats, nuts, chocolate chips, and dried fruit.
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These bar cookies are made with a not-too-sweet pecan shortbread spiced with cardamom, with a jam filling. They're perfect with coffee or tea.
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These slice-and-bake cookies are easy to make ahead of time. Just bake them any time you want fresh cookies!