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Sometimes less means more, as with these muffins made with egg whites, a little oil and a scattering of chopped walnuts. The lemon zest makes for a delicate contrast to the sweet banana batter.
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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.
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I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.
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This is my husband's favorite pumpkin pie. It's less spicy than traditional pumpkin pies so you can really taste the pumpkin flavor!
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Get all the rich buttery flavor without the wheat! These Danish are made with gluten-free pancake mix instead of flour.
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This simple dish can be made the night before and then popped in the oven for brunch. It's packed with cheese goodness and topped with a crunchy cornflake crust.
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I searched and searched for this recipe on the web. Never did find it. Luckily, I found a scrap of paper with the instructions scribbled on it! This is the best cake! Mom used to make it all the time as we were growing up.
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A quick and easy grilled fruit cocktail with muddled mint leaves and grilled peach with ginger ale and bourbon is a perfect summer cocktail.
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Quick and easy make ahead yeast bread. Can also make cinnamon rolls from this recipe.
Ingredients: margarine, water, salt, sugar, yeast, eggs, flour
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This sweet bread pudding is wonderful with a scoop or two of creamy vanilla ice cream.
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Whipped cream and rum are folded into a cooked vanilla custard in this version of the seasonal beverage. When serving, rest the bowl of eggnog in a bowl of ice.
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Beets and goat cheese give this hearty muffins a savory and colorful flavor. Serve with a pat of butter.