This no-crust cheesecake has a light texture and a rich, eggy flavor. It will rise like a souffle in the oven and then fall during the last 10 minutes or so of baking. To save time, I utilize the food...
Author: Food Network
Author: Giada De Laurentiis
We added chopped pecans and a touch of ground ginger to this classic peach crumble for texture and subtle warmth. Serve slightly warm or at room temperature, with a scoop of vanilla ice cream for a delicious...
Author: Food Network Kitchen
Author: Food Network
A "delicious" dump cake! Main ingredients are: rhubarb, a yellow cake mix, & either raspberry or strawberry gelatin.
Author: Cindi M Bauer
This is a recipe for sugar cookies like they used to be! This recipe produces light fluffy cookies, that are slightly crisp on top & soft & tender in the centre. You can play around with the cooking times...
Author: Um Safia
Moist, dense and full of cinnamon-sugar coated apples. Use Granny Smith, Golden Delicious, Macintosh or Gala apples.
Author: LizCl
My grandma used to make these. She made huge cookies and we used to get so excited when we knew she was making cookies! These have been a favorite for years. The sour cream makes the cookies soft and the...
Author: QueenJellyBean
Author: Ree Drummond : Food Network
Bake a batch of these soft American-style cookies, studded with chunks of white chocolate. Leave to cool or eat slightly warm with a scoop of ice cream
Author: Esther Clark
Peanut Brittle is a classic buttery and crunchy candy that no one will be able to resist munching on. It's perfect for packaging and giving away during the holidays.
Author: Melanie Dueck
Easy Chocolate Cake found in a prevention magazine sent in by a reader that had it in their family since the 1950's. Healthy tip
Author: K c6462
Get a double dose of mint! Cool mint chips flavor these brownies, and a mint-chocolate glaze generously highlights the top.
Author: Betty Crocker Kitchens
Reintroducing our easy lemon loaf! We heard your feedback on our 3-Ingredient Lemon Loaf, so we took it back to our test kitchens. With a couple of added ingredients, this lemon loaf cake is one that everyone...
Author: By Betty Crocker Kitchens
Blend four ingredients to make a yummy sugar glaze in just 10 minutes! Perfect to give a finishing touch on any dessert.
Author: Pillsbury Kitchens
My grandma knew how to make the best pies every year for Thanksgiving. The crust is tender and flaky and so easy to make! You will never buy from the store again!
Author: Alyssa Rivers
When fall rolls around, I find I have a craving for my mom's stewed apples. She never followed a recipe, but would somehow always manage to whip up the most flavorful apples you ever tasted! In an effort...
Author: Bev I Am
Make and share this Old-Fashioned Sour Cream Pound Cake recipe from Food.com.
Author: Seabreeze1116
This was always a family staple and while searching the Portuguese recipes, I noticed it wasn't there and I just have to add it.
Author: Jennie6698
Few people today know what REAL mincemeat should taste like, today's version paling in comparison to the mincemeat that has been a household tradition for centuries. Give this traditional version a try...
Author: Kimberly Killebrew
Author: Food Network Kitchen
Author: Tyler Florence
Make this elegant coconut and pecan topping for your desserts and cakes.
Author: By Betty Crocker Kitchens
Make and share this PERFECT RICE KRISPIE TREATS recipe from Food.com.
Author: STACY
This crumbly, sweet, sticky traditional mince pie recipe is so easy to make for your Christmas spread.
Author: Elaine Lemm
Make and share this Delicious Karo Syrup Frosting recipe from Food.com.
Author: Tonkcats
Author: Food Network
Author: Abigail Johnson Dodge
Make and share this "sara Lee" Pound Cake - Copycat recipe from Food.com.
Author: Wildflour
The beloved pineapple upside-down cake gets a whole new shape in this innovative recipe. Use your Bundt pan to create a perfect ring of rich, fruit-topped dessert.
Author: Angie McGowan
Got a chocolate craving? These perfect individual-size cakes can be whipped up and baked in less than half an hour! These warm cakes of chocolatey goodness can be doubled for a small dinner party, or halved...
Author: caffeine junkie
This recipe came to The Times in a 1999 article by Florence Fabricant in which she argued for replacing the ubiquitous Thanksgiving pie with a cobbler. Why? The pastry stays crisp, there's a greater fruit-to-crust...
Author: Florence Fabricant
Author: Food Network
Figs are baked into an almond batter for this rustic cake to have with coffee or tea. With figs, ripeness is everything. A ripe fig (the object of your desire) is soft, yielding, beginning to crack, nearly...
Author: David Tanis
Author: Giada De Laurentiis
Author: Rachael Ray : Food Network
Sometimes more is more, and these irresistible cookies prove it. We doubled down on butterscotch by including both butterscotch pudding and chips, and the result is a soft and chewy cookie that's bursting...
Author: By Betty Crocker Kitchens
Taken from the Enid Donaldson cookbook. Hell a top, Hell a bottom Hallelujah in the middle! This is a Jamaican riddle and most people know that the answer is a delicious sweet potato pudding, baked in...
Author: CT07315
One of my all-time favorite things to eat in life, this plum cake couldn't be more sentimental. It's a classic German recipe that my grandmother made at the end of every summer during the brief window...
Author: Amanda Gryphon
What could be more romantic than the cold-pressed oil of a cacao bean-aka cacao butter? Maybe it's the fact that cacao butter isn't just an essential ingredient in chocolate, but also a healthy source...
Author: Silvana Nardone
Author: Ina Garten
White chocolate, walnuts and cranberries team up in these bars - a lip smacking Christmas dessert.
Author: By Betty Crocker Kitchens
Another recipe from my Aunt's recipe clippings. This one also came from the Sept 19, 1969 Chicago Tribune originally. The clipping is crinkled with old yellow tape holding it together to make sure the...
Author: HeatherFeather
Author: Elizabeth Green
Bright-colored and beautiful, this lemony cake is proof that an eye-catching dessert doesn't have to be complicated. Starting with a box of Betty Crocker™ Super Moist™ yellow cake mix and flavored...
Author: By Betty Crocker Kitchens
Author: Sandra Lee