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This flavorful quick bread is made with whole wheat flour, oats, buttermilk, and Irish stout. It's great served warm with butter and honey!
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This classic Pennsylvania Dutch pie has two layers: a molasses bottom layer and a creamy buttermilk custard top layer.
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This loaf features a strong pumpkin taste enhanced by brown sugar, with a lighter spice component that does not rely as much on cinnamon as other renditions of this popular bread. The optional nuts and raisins can be included to suit individual tastes.
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Stir diced ham into a hearty Cheddar cheese sauce with cooked spaghetti, along with chopped pimento and parsley for color. Dinner's ready in about half an hour!
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Moist and spicy bar cookies with frosting. An easy and quick after school snack that is also perfect for carry-ins and bake sales.
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Rich bars with sweet apricots, these are sure to become one of your favorite desserts.
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Tri-colored cupcakes have a layer of chocolate brownie on the bottom, a pink strawberry middle, and vanilla frosting on top.
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A hearty bowl of steel-cut oats has the delicious spiced flavor of carrot cake, full of raisins and apple, and topped with crunchy pecans and yogurt.
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This soup is so rich and satisfying (and surprisingly low in fat); it will feed your addiction to the chicken and wild rice soup served at your favorite fancy Italian sandwich shop.
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This is a sweet twist on a yeast bread (also Gugelhupf or Kugelhupf) baked in Germany, Austria, and Central Europe. It's similar to the Italian Panettone and is traditionally baked in a fluted tube pan, but a Bundt pan works as well.
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I received this recipe almost 50 years ago when I was on my first job. The carrots are precooked with the spices, making it very moist and delicious.