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cooking.nytimes.com
Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s It is a good source of phosphorus and a very good source of magnesium, but apparently the yields were disappointing to farmers and it never really caught on among consumers I had sort of forgotten about it until I came across it again recently at Bob’s Red Mill
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This recipe uses cherries, walnuts, and chocolate to make a rich cookie that's great for entertaining.
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Pineapple, almond, lime, and maraschino cherries are paired with rum, then frozen to make these boozy pops, perfect for your next party.
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Moist and delicious, this rich chocolate Bundt cake with a hint of almond is a triple chocolate treat.
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This vegan ice cream made with coconut milk and studded with roasted pistachios is easy to make and has a deliciously creamy texture.
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When peaches are in season I like to make this great tasting pound cake. This is a tender moist cake and people always ask for the recipe when I serve it, the...
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Enjoy all the flavors of pumpkin pie in this easy delicious moist pumpkin bread.
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Whole oats, fresh blueberries, and walnuts make these easy homemade granola bars as healthy and filling as they are delicious.
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Peaches, pecans, and a hint of cinnamon are baked into a sweetly delicious bread. It's perfect for brunches or summer get-togethers.
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In a hurry and don't have time to make breakfast? These little strawberry-banana freezer oatmeal cups are ideal for a quick yet yummy breakfast.
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Using canned peaches makes it easy to enjoy this delicious and moist cake year-round.
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These are the prefect chocolate chip cookies! Made with vegetable oil instead of butter and they contain both almond and vanilla extracts!