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Sweet potatoes are mashed with sugar, spices and evaporated milk, then baked under a buttery brown sugar and pecan crust in this side dish serving eight.
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This is a luscious cake with a rich banana flavor. The crumb topping is baked on.
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Fresh pears and pecans are folded into a nicely spiced batter creating a dense and moist pear cake perfect for showers and brunches.
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The cookies aren't just for Halloween. Make them year-round, using nonpareils in a rainbow of colors.
cooking.nytimes.com
This recipe is by William Norwich and takes 10 minutes, plus hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A little nutmeg in the batter heightens the sweet potato flavor, and finely chopped pecans give an interesting crunch. These wonderful waffles will warm you up on a cold morning.
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A sweet and tangy lemon glaze permeates these lemony, zucchini muffins for a yummy treat to go with your morning coffee.
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The pastry batter gets baked in a pan rather than piped into individual eclairs, making this creamy, chocolaty dessert perfect for a crowd!
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Ilderton pullet farmers Bill and Cindy Gysbers and their family love these muffins as they are full of nutritious ingredients.
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This easy recipe makes both delightfully soft sugar cookies using sour cream and a heavenly cream cheese frosting.
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Rich chocolate cookies with oatmeal and chocolate chips are sure to be a hit.
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The Tex-Mex take on salsa is thicker than its Mexican counterpart and best over enchiladas.