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This silky buttermilk pie with a touch of lemon and nutmeg will be a new tradition for your holiday table.
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Treat yourself to a piece of creamy, fruity goodness.
cooking.nytimes.com
This small, rich, impressive cake is a bit of a magic trick It looks like a standard buttercream-covered cake, but cut it open, and it reveals several fine pink vertical layers The key is to make a thick, flexible sponge and turn it into a single jelly roll using three smaller, connecting pieces, joining them up as you go, then sitting it upright (check out this video for step-by-step instructions)
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Fried ravioli cookie with a chick pea and chocolate filling. This recipe gets extra points for originality!
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Soft and puffy, with a bit of raspberry inside, these rolls are a fun twist on the traditional cinnamon bun.
cooking.nytimes.com
Lucas Schoorman, a Chelsea art dealer and hobbyist baker, introduced this elegant lemon tart to the Times in 2004 It's a showstopper dessert featuring two distinct, delicious layers: one of frangipani, an almond-rich custard, and another of shimmering lemon confit scattered with slices of lemon It is mellow and barely sweet, rich and deep, with none of the attack of so many lemon desserts
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Get "Express" Dobosch Torte Recipe from Food Network
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Get Spicy Margarita Recipe from Food Network
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This three layer Hungarian torte recipe is made with walnuts and apricot preserves and topped with a fluffy meringue. This is a showpiece of a cake that will serve a crowd!
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Get Kaiserschmarrn Recipe from Food Network
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The trick to this wonderful pie is cutting the sugared and spiced Granny Smith apples into thin slices and spiraling them in the deep-dish pie shell. Then they 're topped with a crumb topping and baked.
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Sweetened apples and cranberries are the filling in this rustic fall-fruit tart made with a cream cheese pastry.