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Get Pannekoeken Recipe from Food Network
Get Pannekoeken Recipe from Food Network
cooking.nytimes.com
The Junior League of Toronto called this recipe “a ‘no fuss’ treat for butter tart lovers.” Canadian butter tarts are gooey, sugary delights enjoyed year-round For these squares, rather than make individual pastry shells, you simply pour the butter tart filling over a shortbread base Once baked, it can be cut into squares like a bar cookie.
The Junior League of Toronto called this recipe “a ‘no fuss’ treat for butter tart lovers.” Canadian butter tarts are gooey, sugary delights enjoyed year-round For these squares, rather than make individual pastry shells, you simply pour the butter tart filling over a shortbread base Once baked, it can be cut into squares like a bar cookie.
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Go ahead, go nuts.
Go ahead, go nuts.
Ingredients:
flour, baking soda, butter, peanut butter, sugar, brown sugar, egg, vanilla bean, peanuts
www.delish.com
The peanut butter drizzle on top is totally optional, but highly encouraged.
The peanut butter drizzle on top is totally optional, but highly encouraged.
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Get Apple Dumplings Recipe from Food Network
Get Apple Dumplings Recipe from Food Network
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Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.
Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.
Ingredients:
butter, flour, baking powder, salt, sugar, eggs, vanilla, milk, strawberries, gelatin, heavy cream
cooking.nytimes.com
In a modern world of Cinnamon Hot Pockets and Pecan Pie Pringles, apple-picking is one of the few agricultural rituals we can all still get our hands into This cake — a classic from 1973 — is a godsend to anyone who has overloaded at the pick-your-own orchard or overbought at the farmers’ market Like many simple cakes, this one uses neutral oil that lets the fruit flavor come through, rather than show-offy butter.
In a modern world of Cinnamon Hot Pockets and Pecan Pie Pringles, apple-picking is one of the few agricultural rituals we can all still get our hands into This cake — a classic from 1973 — is a godsend to anyone who has overloaded at the pick-your-own orchard or overbought at the farmers’ market Like many simple cakes, this one uses neutral oil that lets the fruit flavor come through, rather than show-offy butter.
www.allrecipes.com
Easy caramel cheesecake bars are topped with apple slices and a final layer of Marzetti® Old Fashioned Caramel Dip after the bake.
Easy caramel cheesecake bars are topped with apple slices and a final layer of Marzetti® Old Fashioned Caramel Dip after the bake.
www.allrecipes.com
This sweet potato pie has a rich texture and delicate blend of spices. This southern delicacy is easy enough for beginners to make.
This sweet potato pie has a rich texture and delicate blend of spices. This southern delicacy is easy enough for beginners to make.
Ingredients:
pie shell, sweet potatoes, margarine, condensed milk, orange, vanilla, cinnamon, nutmeg, salt, eggs
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Get Cherry and Peach Galette Recipe from Food Network
Get Cherry and Peach Galette Recipe from Food Network
cooking.nytimes.com
There are muffins that aspire to be healthful, filled with the likes of whole grains, wheat germ and fruit purée Then there are rich, chocolate-chip laden muffins that are more like cupcakes in disguise These muffins fall squarely into that last camp
There are muffins that aspire to be healthful, filled with the likes of whole grains, wheat germ and fruit purée Then there are rich, chocolate-chip laden muffins that are more like cupcakes in disguise These muffins fall squarely into that last camp
www.delish.com
Jansen Chan, the pastry chef at Manhattan's Oceana, toys with the classic panna cotta, creating a version with Greek yogurt and nonfat sour cream that is luxuriously creamy, yet still low in fat and calories.
Jansen Chan, the pastry chef at Manhattan's Oceana, toys with the classic panna cotta, creating a version with Greek yogurt and nonfat sour cream that is luxuriously creamy, yet still low in fat and calories.