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cooking.nytimes.com
Cake flour, a low-protein flour that is available in supermarkets from Boston to Chicago, north to Seattle and down to Los Angeles, makes a fine biscuit with a delicate, silken texture that does well with syrups and runny fried eggs.
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Great at Halloween time! I always bring these ghoulish treats to class parties.
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This cherry pudding is a classic summer offering in England.
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Strictly for grown ups, this recipe smooth and creamy beverage is made with either almond or coffee liqueur.
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Yellow cake mix makes for a tasty crust in this fruit pizza layered with cream cheese, fruit, and a homemade fruit glaze.
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Adding Beer brings out very rich flavor and goes well with nuts. Just mx all ingredients and bake. Very easy to make. No special tips or technique. Just Bake...
Ingredients: nuts, beer, butter, sugar, eggs, baking powder
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Get Raisin Cake from the Pantry Recipe from Food Network
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These pumpkin pie bars have all the flavor of a pumpkin pie and are much less work.
cooking.nytimes.com
This recipe is by Steven Stern and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: coffee, condensed milk, milk, kahl
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This flourless, crumbly chocolate cake gets subtle coffee flavor from espresso powder.
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Get Ice Box Cafe Peanut Butter Ice Cream Cake Recipe from Food Network