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This is a very creative take on beignets, a classic French dessert recipe. In this recipe, fresh strawberries are coated with batter and fried, beignet-style. These will make your mouth water, they are so good. You will love the combination of airy, crisp pastry, with lightly cooked fresh strawberries, and rich chocolate sauce.
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This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'
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My Cranberry Bread recipe is the zippiest I've made—thanks to an extra dollop of this special ingredient! And it's not just for Thanksgiving anymore. I...
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My German grandmother often used fresh Italian prunes or pitted fresh cherries as an alternative to pineapple. Serve warm or at room temperature with whipped cream.
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This cheesecake is heavily flavored with vanilla, orange and almond and baked in a macaroon crust. When baked, you invert the cake, so that the bottom becomes the top.
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Peaches caramelize with brown sugar in the bottom of your slow cooker for a warm, gooey upside-down cake.
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This is a simple German recipe for cookie dough for cut-out cookies, that is easily rolled out and then can be cut into any shapes desired.
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Blueberry bars with a cookie crust and streusel topping. Rich in buttery goodness.
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This casserole is a good way to use your colored Easter eggs that the Easter Bunny brought your kids!
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This delicious deep-dish apple pie with a hint of rum is sweetened with creamy caramel sauce.
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This is the most amazing pecan pie. Once you start eating it you can't stop.
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This recipe is by Matt Lee And Ted Lee and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.