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These are from my Russian heritage and we use them for a Christmas treat.
cooking.nytimes.com
This recipe is by Rena Coyle and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe uses both evaporated milk and sweetened condensed milk for a very rich taste.
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Replacing some of the butter with applesauce makes for a healthier, less greasy (but still tasty) peanut butter cookie.
cooking.nytimes.com
Fudgy, decadent, slightly bitter from the cocoa and very, very creamy, this treat is a cup of hot chocolate good enough to serve to a lactose-free Valentine.
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Taste just like butter tarts, minus the tart shell. Very easy to make and delicious!
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This is an easy pie to make, and it looks great for company.
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Dutch stroopwafels (translation: molasseswaffles) Foreign people love them, so I translated this Dutch recipe to English.
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A baked chocolate pudding with a brown sugar sauce -- easy to make and rich.
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Bakewell tarts, almond-flavored tarts with a raspberry jam layer, are a perfect accompaniment to coffee.
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Drop cookies with macadamia nuts and chocolate chips!
www.delish.com
This recipe for delicious Sarah Bernhardt cookies is sure to satisfy any sweet tooth.