Author: Ree Drummond : Food Network
We spent a lot of time perfecting this doughnut. We wanted a cakey and light texture that wasn't greasy-and we achieved it! The classic craggy edges add...
Author: Food Network Kitchen
Make and share this Fresh Blueberry Cobbler recipe from Food.com.
Author: ratherbeswimmin
Author: Food Network Kitchen
Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which...
Author: Food Network Kitchen
Use up sweet potatoes in this creamy dessert. Made with sweet potatoes, milk, eggs and spices, it's topped with a pecan crumble for extra texture
Author: Good Food team
The original pound cake appeared in America's first cookbook and was made with one pound each of butter, sugar, eggs and flour. Now that's a lot of cake!...
Author: Food Network Kitchen
Author: Food Network Kitchen
Author: Patrick and Gina Neely : Food Network
Author: Food Network
Author: Ina Garten
I adopted this recipe after Mean Chef (IHHDRO) left the site. His original comments were, "A simple party dessert which is a year-round opportunity to...
Author: Ms B.
Author: Food Network
Author: Ina Garten
"I love crumbles because it's easy to change up the fruit based on what's in season. rhubarb is very tart, so I combine it with strawberries to mellow...
Author: Bobby Flay
Author: Food Network
Cranberries add a surprisingly delightful burst of tartness to this apple pie. A lattice crust shows off the gorgeous ruby color inside.
Author: Food Network Kitchen
My mom made these bars when I was a child, and she still does, so they bring back a lot of memories for me. This recipe is my own variation that I developed...
Author: Food Network
Author: Ina Garten
This impossibly easy coconut pie is legendary among the Bisquick™ community. With over 700 positive reviews, it's a one-bowl dessert that many Betty...
Author: By Betty Crocker Kitchens
Author: Ina Garten
Author: Food Network
One of the most iconic of holiday sweets, spritz are bite-size buttery cookies with vanilla and almond.
Author: Food Network Kitchen
This satisfying shortbread is as easy as it gets. It's simultaneously crisp, crumbly and tender because we've added a little cornstarch to the flour. And...
Author: Food Network Kitchen
Author: Tyler Florence
Author: Ree Drummond : Food Network
Author: Food Network
Author: Trisha Yearwood
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...
Author: Food Network Kitchen
Author: Martina McBride
Author: Food Network Kitchen
Author: Food Network Kitchen
My mother's recipe--eat on its own or pour over canned peaches or guavas or, my fave, bread pudding. If you are really grossed out by the possibility of...
Author: Miss_Amy
Peanut butter and chocolate are a perfect pairing--and these sweet and salty peanut butter balls covered in bittersweet chocolate are sure to satisfy your...
Author: Food Network Kitchen
What a cake!! DELICIOUS! Not too sweet - not too heavy - just perfect for Summer! And the glaze is to die for!! Can't wait to make it again! I adapted...
Author: Redsie
Author: Food Network Kitchen
Author: Food Network Kitchen
Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and...
Author: Ina Garten
Author: Giada De Laurentiis
Author: Ina Garten
Author: Emeril Lagasse
For an easy, chewy treat, make a batch of Alton Brown's Peanut Butter Fudge recipe from Good Eats on Food Network; you need only four ingredients.
Author: Alton Brown
There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop....
Author: Food Network
Author: Ree Drummond : Food Network
I got this recipe from a wife of a co-worker. The recipe is called "Peanut Butter Cookies" but they are honestly the best peanut butter cookies that I...
Author: Gingerbear
Author: Ina Garten
Author: Ina Garten
Author: Food Network