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Todas las recetas » Spring

Everything Goes Oatmeal Coookies

Everything Goes Oatmeal Coookies

This is an original recipe. I was making them, years ago, because my children wanted a "loaded" oatmeal cookie…

J. Gino Genovesi
Diciembre de 2013
Profesional
5 votos
17998 views
Italian Variety Cookie Dough

Italian Variety Cookie Dough

When I was growing up this is the only dough my grandmother made then my mom. They would use this one dough with imagination to create more than 20…

Claudia lamascolo
Diciembre de 2013
Profesional
2 votos
4041 views
Easy Bake Biscotti

Easy Bake Biscotti

The Biscotti can be traced back to Roman times. They were a convenient food that contained sustenance for both travelers and the Roman Legions. The…

J. Gino Genovesi
Diciembre de 2013
Profesional
1 voto
6162 views
Chef Gino's Peanut Blossom Cookies

Chef Gino's Peanut Blossom Cookies

Peanut Blossoms were developed by Freda Smith from Gibsonburg, Pa. in a National Pillsbury Bake-Offf…

J. Gino Genovesi
Diciembre de 2013
Profesional
2 votos
5192 views
Sugared Pecans

Sugared Pecans

This toasted sweet and spicy treat is great anytime. Serve for friendly get together's, tailgating, sporting event parties, and at holiday parties.

Robyn Savoie
Noviembre de 2013
Avanzado
1 voto
5360 views
Uncle Gary's Apple Pie

Uncle Gary's Apple Pie

This pie is "mountain High" when baked by Gary Supeck. This simple recipe is a must for anyone who wants a great tasting quality apple pie.…

J. Gino Genovesi
Octubre de 2013
Profesional
2 votos
8725 views
Incredible Chocolate Chip Cookies

Incredible Chocolate Chip Cookies

We all know there are many recipes for chocolate chip cookies, with many things added to them. But for a soft,…

J. Gino Genovesi
Agosto de 2013
Profesional
2 votos
9779 views
Black Forest Cheesecake Squares

Black Forest Cheesecake Squares

A Black Forest Cheesecake Squares dessert for a party or a group event or potluck.

Micheline
Julio de 2010
Intermedio
8 votos
16369 views
Crystalized GINGER candy

Crystalized GINGER candy

This pungent, intense root of GINGER has now been integrated in my kitchen for at least 10 years or so. Admittedly at first, I could only stand to…

Foodessa
Mayo de 2010
Profesional
1 voto
16336 views