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This recipe is by Anthony Tassinello and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This takes 30 days to prepare the fruit for the cake but it's worth it. It's delicious. If you are lucky a 'friend' will give you 2 cups of starter along with a piece of cake so you won't have to go to all the trouble of preparing a starter.
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Lemon zest, lemon juice, a touch of almond, and a lemon glaze will make this tasty tea loaf a new family favorite.
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Plain, low-fat yogurt in the batter helps keep this fragrant coffee cake moist without weighing it down.
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Moist banana muffins get even better when Chef John adds walnuts and dark chocolate to the batter and frosts them with an easy ganache.
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The classic of combination of chocolate and hazelnuts blends beautifully in this rich and creamy cheesecake with a chocolate-hazelnut crust.
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Get Yogurt Sponge Cake with Fall Berry Compote Recipe from Food Network
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Get Ginger Poached Pear in Lingonberry Broth Recipe from Food Network
cooking.nytimes.com
You get the best of both worlds with this tender and moist cake adapted from a version that was served at the 76th birthday of Edna Lewis, the legendary Southern chef It is quite simple to put together as far as cakes go, and the cream cheese chocolate frosting is a revelation.
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Get Honeyed Lemon-Berry Snack Cake Recipe from Food Network
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Swedish cream cheese crepes are a real treat on a weekend morning; Swedish pancakes are filled with cream cheese and topped with blueberries.