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Easy to prepare and absolutely delicious, this is a rich dessert perfect for special occasions.
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This recipe is by Christine Muhlke and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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We usually makes this dessert with Arkansas Black apples; the dense, tart apples are harvested late in the season, making them a good Thanksgiving choice. Granny Smiths are an easier-to-find alternative.
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Black pepper adds an unexpected kick to this cider recipe.
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This is the most comforting a dessert could ever be.
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A delicious cake filled and topped with apples and cinnamon.
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A moist, lightly spiced cake loaded with walnuts and chunks of apples.
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Bake this old recipe in a cast iron skillet.
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A creamy cheesecake layer is topped with cinnamon, pecan, and brown sugar-seasoned apples in this autumn dessert guaranteed to be a hit at all parties from Thanksgiving through New Year.
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This stuffing is great for vegetarians and non-vegetarians. It has a wonderful light and fruity taste. Since most of my family has been vegetarian for 25 years, we make this stuffing in a casserole instead of stuffing it in the turkey. You can, however, stuff the turkey with it and it is just as good!
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Caramel and apples make for delicious bars. Pecans in place of the walnuts would work equally as well.
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These are the apple dumplings my grandmother used to make: warm, flaky, sweet, and drizzled with a sauce that bakes right with them. These are not difficult to make, just a little time-consuming. Serve warm with whipped cream or ice cream.