A deep, rich caramel makes for a classic shiny caramel apple.
Author: Food Network Kitchen
Author: Ellie Krieger
Author: Food Network Kitchen
You don't have to wait in line. You can make the famous West Village bakery's cupcakes at home. Don't forget the icing!
Author: Susan Campos
This recipe belonged to my Grandma, she made it often. We love it, comfort food at it's best. Hope you enjoy!
Author: Leslie
This homemade cake doughnut recipe is the only one you'll ever need!
Author: Betty Crocker Kitchens
Author: Ina Garten
Author: Trisha Yearwood
From Pillsbury "Simply from Scratch Recipes"-unmistakably homemade! These are my husbands favorite, he says A+.
Author: Rita P
Author: Valerie Bertinelli
It doesn't get any easier than two-ingredient cupcakes! For best results, use a fruit-flavored carbonated beverage, such as orange, grape, strawberry or lemon-lime.
Author: Betty Crocker Kitchens
Peaches shine in this 1988 recipe. Ripe slices are coated with caramelized sugar, then a batter enhanced with just a bit of nutmeg. It's ready in 30 minutes, perfect for those warm days when turning on...
Author: Florence Fabricant
Make and share this Cranberry Walnut Oatmeal Cookies recipe from Food.com.
Author: Crisco Recipes
Author: Patrick and Gina Neely : Food Network
We wanted a rich and creamy custard that wasn't too sweet, so we could fully enjoy the signature crunchy layer of caramelized sugar on top. By only using egg yolks, we achieved a soft and creamy texture....
Author: Food Network Kitchen
Author: Ree Drummond : Food Network
It's super easy to make your own sweet and chewy gumdrops. Experiment with flavors to create tastes that are uniquely yours.
Author: Stephanie Wise
These delicious fritters were made weekly by the school cafeteria cook who, "after hours" let me sample them ...ummmmm so good and easy to make. I never want to lose this recipe! Try them they're nice...
Author: Gingerbee
These simple blackberry dumplings capture the essence of sweet, sweet summertime thanks to a little help from your slow cooker. Frozen berries are gloriously juicy when mixed with sugar and lemon juice....
Author: Betty Crocker Kitchens
Author: Food Network
Author: Food Network
Author: Food Network Kitchen
Author: Ree Drummond : Food Network
Author: Food Network
Flaky pie crusts that are pretty close to perfect. Many first prize ribbons in my drawer are due to this recipe. When I was catering fulltime, we made about 6 pies every day, and we always used this recipe...
Author: Chef Dee
There may never be an answer to what a true Dutch apple pie is. Some recipes add cream to the filling. Some call for making a deep-dish pie with a lattice top, and others top it with streusel. After a...
Author: Food Network Kitchen
Love this cake! It is very moist, but not overly sweet. I got this recipe from a friend, who got it from a friend, who got it from a friend...
Author: Kim127
I love the the texture and flavor this technique produces in making blueberry filling. If you are tired of the overly processed and overly cornstarched taste of blueberry pie filling, give this a try....
Author: Pastryismybiz
Author: Food Network
The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond Joy, is famous for its creamy coconut filling topped...
Author: Anita Chu
So simple, yet SO delicious. Doesn't require many ingredients or much time, perfect for a last minute way to use up that ripe pineapple that will turn any day!
Author: Brim05005
Use this thorough recipe to make fluffy, yet rich chocolate soufflés. For best success, I recommend reading all of the recipe notes and explanations, as well as reviewing the video tutorial and step-by-step...
Author: Sally
This is an old school classic, making use of the woefully underutilized art of flambe. Flambeing caramelizes sugars and deepens flavors; with ripe summer cherries, that's really all you need.
Author: Food Network Kitchen
I like lime curd with character. Lime curd is wonderful on a slice of toast, for dipping long-stemmed strawberries in, or to serve with pound cake and fresh fruit. Here we use it to fill a prebaked tart...
Author: Ina Garten
Author: Dan Langan
This makes a huge batch, cut the recipe in half if desired. These cookies are best if they sit for a couple of days to soften. They freeze well also. From Company's Coming Cookie cookbook.
Author: Martina
Author: Trisha Yearwood
These glazed lemon knots hail from Southern Italy, but are beloved all over the world. Light and pillowy, they exist on the fine line between cake and cookie.
Author: Food Network
This recipe has been in my family for years, and in my opinion is the best Italian Cream Cake! It's very moist and always gets lots of compliments!
Author: Kim D.
This fruitcake slices into 50-80 small pieces if you use it for a wedding or christening. It's delicious eaten straight away, or poked with a few holes and fed with brandy
Author: Sophie Godwin - Cookery writer
This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version.
Author: Food Network Kitchen
Have cake mix? Make cookies! It's easy to make classic chocolate crinkle cookies with a mix.
Author: By Betty Crocker Kitchens
Author: Nigella Lawson : Food Network
Author: Food Network
All the flavor you love from our chocolate chip cookies - made in one single batch. No scooping or rolling required. Perfectly thick, chewy, chocolatey cookie bars made to feed a crowd.
Author: Ina Garten
Author: Ina Garten
Author: Virginia Willis
Author: Patrick and Gina Neely : Food Network
Choose your favourite filling for this easy sponge cake - we've opted for lemon curd and whipped cream, but you could have jam. Perfect for afternoon tea.
Author: Sophie Godwin - Cookery writer