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cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour, plus 2 hours resting. Tell us what you think of it at The New York Times - Dining - Food.
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This very old recipe has a small amount of milk and a bit of flour stirred into the custard, so it bakes up more dense than a traditional custard. And the nutmeg adds a wonderful flavor to this heavier baked pie. Serve warm or cold with whipped cream.
Ingredients: eggs, sugar, butter, flour, milk, vanilla, nutmeg, pastry
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This is a very easy pie to make, and it tastes wonderful!
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Cinnamon and ginger spice a crisp topping laid over rhubarb in this fairly simple dessert recipe.
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Get Easy Peach Cobbler Recipe from Food Network
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A classic Christmas sugar cookies recipe for cutting out and icing.
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We'd way rather find these at the end of the rainbow.
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A great cookie for cutouts that are brown in color: footballs, animals, leaves, etc.
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Butterflied chicken breasts are stuffed with a garlic, chive, and cream cheese mixture, wrapped with a slice of bacon, and topped with butter. Very delicious and easy to make!
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This recipe makes two 9 inch pies of delicate buttermilk custard with coconut.
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This requires a pizzelle iron, similar to a waffle iron in appearance. Makes thin wafer-like cookies with snowflake designs, an Italian tradition for Christmas or anytime.
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You'll never go back to instant mashed potatoes again.