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cooking.nytimes.com
This is a very light cake, similar to a lemon drizzle but with a ton more flavor The rosemary and orange add delicious floral notes A fluted Bundt pan looks especially nice
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
cooking.nytimes.com
Craving a good old-fashioned cake, a tall, frosted showgirl, preening on a high crystal stand This yellow cake with chocolate frosting and a macaroon crunch is just the ticket This recipe is adapted from one made at Junior’s in Brooklyn
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!
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Get Ladybug Cupcakes Recipe from Food Network
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Get Vanilla Cupcakes Recipe from Food Network
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This is a very easy and colorful Christmas cake. It would make a fantastic centerpiece dessert for a Christmas buffet.
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This caraway rye bread, baked in the Dutch oven, is no-knead, no double rise, no-fail, and always a crowd-pleaser.
www.simplyrecipes.com
Flavorful and tender Green Chile Cornbread! Packed with corn, cheese, and Anaheim or Hatch green chiles.
cooking.nytimes.com
The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening You can use different types of flour if you want to experiment with whole wheat or buckwheat And you can also add fruit to the mixture