here's one for the grill. they can be baked in the oven too but i haven't tried them that way so i can't recommend a temperature or time. the recipe comes from marlboro.
recipe adapted from todd wilbur's version of carnegie deli classic new york city cheesecake www.topsecretrecipes.com (i added the cookie crust in lieu of the graham cracker crust.)
i watched paula deen make this wonderful dessert and just had to post it. i read the other recipes and this is much easier to make. enjoy!! i found the recipe on http://www.pauladeen.com.
recipe uses large pearl tapioca and a crock pot. recipe courtesy alton brown, 2004.
a different version of an old favourite apple crisp or apple crumble! posted by request. recipe posted as written, the amount of brown sugar is 'to taste', depends on the type and sweetness of your apples. i find 1/4 to 1/2 cup is enough for my 'taste'.
came across this in the seattle times. pie without an exquisite crust is simply not the real thing. they said, "white house pastry chef bill yosses' light, flaky pie crusts have earned him the nickname "the crustmaster" from president barack obama." this
this recipe was lost in time of how these hum muds were made at girard college in philadelphia, pennsylvania. girard college was a completely self-sufficient live-in school for boys that was built according to the will of stephen girard. my father, whose
it is amazing how little this recipe has changed after 1800 years. the roman physician galinos (129 – 99 ac) describes this sweet in his book with many details. source:the classical cookbook, andrew dalby and sally grainger. excelent source regarding a
enjoy a taste of summer in the middle of the winter with this easy canning recipe. the following is for one quart jar, which easily fills one pie. multiply it to use as many berries as you can get your hands on. i also add fresh lavender flowers since i'v
i snagged this recipe from my mother's recipe box this is by far and away my favorite dessert my momma made when i was growing up. a word of warning: the recipe says 6-8 servings, but i'd suggest 10-12 servings because it's soooo rich! here are my mo
these are great!
this makes a lovely presentation after chilled then cut into rounds and displayed on a platter.
i call this my disaster cake because the first time i made the basic cake + gelatin + fresh strawberries [said recipe came from a friend] in a bundt pan & it came out in pieces. from that i created the finished product, adding additional strawberries, the
this is a lovely little currant crepe that is served for dessert or at a fancy tea.
mini-pecan pies in packaged phyllo pastry shells. easy, impressive and absolutely delicious. southern living recipe, i think from 11/2007. just remember to keep stirring the pecan/syrup mixture as you fill the shells to keep the nuts and moisture evenly i
this is a very tasty, moist, carrot cake. a nice sized cake for 2 or 3 people.
gillan's bakery was a very well-known and popular place in my hometown of moberly mo. we lived in the country, so my mother would always shop at gillan's when we went into town. she loved their doughnuts, cinnamon rolls, bear claws and gooey butter coff
this recipe is from the wonderful cookbook, "a treasury of jewish holiday baking", by marcy goldman. this pareve pesach cake tastes like a rich but light chocolate cheesecake. it's wonderful with or without the glaze. if you don't mind a dairy cake, it
i was lucky enough to enjoy a cooking light dinner and demonstration where this was the final course. it was soo silky and delicious, and you really couldn't tell that this italian favorite had been lightened up. at the time, the recipe hadn't appeared
sticky toffee pudding that is still made to john tovey's original recipe. some even say it's the best in the world. most desserts are worthy of applause, but rare is the one that warrants a standing ovation, as does this authentic toffee pudding.
amaretto cheesecake with apricot glaze
this is a great make-ahead frosting which can be refrigerated up to 2 weeks or frozen up to 3 months. makes enough frosting for 2-8
this recipes comes from vancouver's author/chef/catering and restaurant owner susan mendelson. she had a money back guarantee if you did not like these brownies!!!
a delicate cookie with a pleasant lavender icing, great to substitute low-fat and low-calorie alternatives
it’s a swedish specialty from a island called gotland that my father's from. it's not a pancake--it's actually a saffron and rice porridge that is given the addition of almonds, cream, and eggs and poured in a dish and baked in the oven. it’s served with
tequila; strawberries! i have nothing else to say. :)
remember the rich thick creamy chocolate drink from starbucks a few years ago? this is just about an exact replica! i wish i could remember where i found this at, but can't. so i thought i'd put it here for safe keeping! enjoy!
a well known new zealand slice recipe. normal size of a slice tin is 35cm long x 20 cm wide x 4 cm deep.
nice and creamy casual dessert. great for a dinner party! nice chocolate cinnamon mix. cook time includes chill time. pie is rich; serve in small wedges!
my grandma lorraine stromgren would listen to wcco radio's joyce lamont as she broadcasted a daily recipe. my grandma would sit by the radio with pencil in hand to write down those recipe favorites! a cookbook was published in 1979 after 10 years of recip
from the ben and jerry's homemade ice cream and dessert book. really light, delicious, and refreshing after a summer bbq. it is really packed with flavor! prep time is a guestimate, and cook time is approximate, as it depends on your ice cream maker.
found something similar, and tweaked it a bit. peel the apple or not. adjust sweetener (use 2 packets if you prefer equal) and cinnamon to suit your taste. you can use regular special k, however i just tried it with the cinnamon pecan (40 cals fo
this is from the r.s.v.p. section of an april 1988 issue of bon appetit magazine. it was requested from elizabeth on 37th in savannah, georgia. the apple-blackberry combination is luscious!
simple but sexy. this was in my local newspaper's food section. cook time reflects refrigeration time. i've been asked several times if this should be baked. just to clarify, no, it is not, it is a refrigerator dessert. i'm not sure why it contains raw
embellished with raisins and pecans and topped with a hard sauce you just can't beat this spicy apple pie. roselea, owner and founder of the famous pink adobe restaurant in santa fe, created this years ago and it has been so popular she can hardly keep u
this was the first thing my brother gareth brought home from school that we all loved, and his cooking skills have improved ever since! simple, gorgeous and effective, this pudding is sure to satisfy, trust me, you won't be disappointed! serve with cust
after a recent move, with all that unpacking,, i came across a perpetual calendar from gooseberry patch that i'd stuffed in a drawer quite awhile ago. we moved to wv during a really hot spell (temps over 100* for many days). so you can imagine, on jul
this is super easy and a yummy cross between a pudding and a cake.
got this recipe from a girl at work. i have no idea where she got it. these are simple and yummy treats. would make great christmas treats. feel free to play with this recipe. the original recipe didn't have nuts, but i added them. these would be good d
this is a bread pudding baked in a bundt pan, filled with plums and studded with raisins, served with a soft or hard sauce. it's known at our house as the plum pudding of infamy...we doubted my mom for days when she said she was going to make it for chri
wonderful sweet cake from the book of greek cooking by lesley mackley(present from my second cousin.)
i was given this recipe from a friend whose family lives in texas, she stated that this is an old family recipe, but she would like to see others enjoy it also. so have at it and enjoy!!!
this is a yummy and very pretty dish to serve at christmas and other holidays. great for potlucks too. the 20 minutes cooking time is for cooking the rice.
this recipe was in the jan/feb 2009 issue of cooking light magazine. it was in their "lighten up" section - where a reader can submit a favorite recipe and cooking light will make it healthier. this was very tasty and the kids loved them. next time i m
this is a delicious cake which is perfect for celebrating spring or easter!.the base is an algerian sponge cake known as 'meskucho'. for an easter feel decorate with chocolate mini eggs, easter chicks etc. the cake is very easy to make & decorate so don't
ready, set, cook! reynolds wrap contest entry. my version of a favorite bakery treat, a butter-rich crust is topped with an almond-scented cream cheese filling, topped off with dark chocolate ganache and toasted almonds.
a quick way to make a raspberry sauce without using pots & pans. good in summer over ice cream or for a simple elegant dessert put a scoop of ice cream in a meringue shell or between 2 meringues and pour over sauce! this come from my microwave (700wt) re
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