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In this twist on the classic peanut butter and banana sandwich, peanut butter is spread on flour tortillas, and then wrapped around a cinnamon and honey-sweetened mixture of bananas and raisins.
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A simple baked persimmon pudding with just a hint of cinnamon. This recipe was found in my grandma's recipe box. I made it for Thanksgiving and it was a huge hit!
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Packed with old-fashioned flavors of molasses and spice, these soft gingersnaps are a crowd pleaser.
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This colorful coleslaw with shredded jicama is tossed with a citrus and ginger dressing then topped with candied walnuts.
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Chicken is simmered in a sauce made with chili powder, almonds, banana, cinnamon, tortillas, pine nuts, sesame seeds, and chocolate for a delicious main course.
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Ana Sortun's pastry chef, Maura Kilpatrick, adds cinnamon and cocoa nibs to the syrup that soaks her chocolate baklava. But the baklava is fabulous even with a basic honey syrup we use here.
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Tangy green apples are wrapped with crescent roll dough and baked with a buttery, sweet combination of citrus soda and cinnamon, making this an easy dessert for those unexpected guests or just a weeknight treat.
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Frozen dough and butterscotch pudding mix to get the job done much more quickly. The pudding mix, nuts, cinnamon sugar and butter make a gooey pullapart bread everyone will want to get their hands on.
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A sweet and light frozen parfait of pumpkin and warm spices is made with vanilla ice cream for a creamy texture. The frozen dessert is cut into squares and served with a spoonful of cinnamon whipped cream on each serving.
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For a sophisticated dessert, try this custard and candied pumpkin dish from pastry chef Chris Broberg of the Four Seasons Restaurant.
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This pumpkin pie is made with maple syrup and heavy cream, giving it a fantastic flavor and texture.