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One cup butter, two cups sugar, 3 cups flour, and four eggs are the main ingredients in this classic yellow layer cake.
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Impress your family during the holidays with a green chile egg casserole that will warm the house and have everyone coming back for seconds.
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Blueberries and dumplings are cooked in a skillet or kettle on the stovetop for this old-fashioned dessert. Serve each helping topped with heavy cream.
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A good, moist, clove-flavored cookie is what you get from this recipe using fresh figs and walnuts.
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"This makes a hearty pancake, thick and fluffy with crisp edges. Thats how we like them here." -- Shauna Ahern, creator of GlutenFreeGirl.com
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.
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Who knew that adding mashed potato flakes to cakes and breads adds great texture and moisture? We did, of course!
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The Southwestern version of pork chops and applesauce. Everyone will want the recipe!
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Peaches and custard baked to a chewy, gooey perfection on a tender cookie crust. Can be made all year with canned peaches. Delicious hot with ice cream or alone cold.
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These easy scones are studded with cinnamon chips for sweet, spiced flavor that's perfect for enjoying on a fall day.