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Throw this quick bread together in a few minutes, and have a warm slice of pumpkin pecan bread with chocolate chips in no time.
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Seconds are fair game when dessert is this light and fluffy.
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My mother made this dish every year for Thanksgiving and Christmas. Now I make it for my family every year. Whenever we get together for a big meal, they always request I bring it! Delicious!
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A touch of the Hawaiian Islands highlights this sweet zucchini-nut bread. No spices are called for; the rich sweetness of pineapple and raisins provide ample interest.
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This is one of those happy-accident recipes. When Beth Lipton didn't have enough butter to make banana bread, she swapped in peanut butter. She's been making it that way ever since.
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Cloves, ginger and allspice make this pie 's pumpkin filling wonderfully fragrant. Along with that, evaporated milk, regular milk, and pumpkin puree are stirred in and cooked up until thick and creamy. The filling is then poured into a pie shell and coated with a delicious praline concoction. Serve chilled with lots of whipped cream.
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I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long! Garnish with any seasonal fresh berries.
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Sweet potatoes are a delectable addition to cheesecake. The rich, buttery flavor, and the smooth texture are perfect. This is a good pick for the fall or winter table.
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This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Yellow cake with pineapple, vanilla pudding, and whip cream. Delicious!
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Apple pie is baked over a layer of caramel pecan, then the pie is inverted to present the caramel on the top.
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You 'll need buttermilk for a subtle tang, and a touch of ginger and molasses for a marvelous complexity of flavors. You cannot go wrong with these muffins.