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MMMMM...Vegan Brownies!!!! These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you'll need to cook them longer than the recommended time. Great for people with egg or dairy allergies too!
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Coconut flavoring is the secret to the texture of a smooth, moist pound cake that doesn't contain shreds of coconut.
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Use your bread machine to make a thin, chewy, flavorful pizza crust with just a few basic ingredients.
Ingredients: water, flour, salt, sugar, yeast, olive oil
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This is a great summertime dessert. I always make it on the 4th of July, topped with strawberries and blueberries. Top with any fruit of your choice.
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Cheddar cheese is a savory surprise in this sweet casserole. With a buttery crust baked on top, this is sure to be a hit with everyone during your Easter meal.
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Bubbling butternut squash casserole topped with a crunchy pecan topping is a great accompaniment to ham or turkey for holidays or potlucks.
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This flan has condensed and evaporated milk as well as cream cheese to give it a thicker texture.
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Chef John tackles the exciting tastes and textures of mochi with his recipe for green tea mochi ice cream.
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Here's a recipe from Upstate New York. Very simple to make and my family really enjoys them.
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This quick and easy monkey bread recipe calls for refrigerated biscuit dough covered with a brown sugar and cinnamon syrup.
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This is a winter favorite of ours, that builds on a traditional British breakfast dish. We add sultanas, bananas and cinnamon and it's awesome.
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Fresh or frozen strawberries can be used in this simple pound cake. The recipe makes 2 loaves so eat one now, and freeze the other or give it to a neighbor.