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This is so good and reminds me of a real moist kind of a sweet quick bread. Everybody asks for the recipe: this bread is moist, and easy to make too. Note: If you are using frozen blueberries, you can thaw them in the microwave for about 3 minutes. However, you need to increase the amount of blueberries to 3/4 cup.
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Get Grandma Williams' Squash Pie Recipe from Food Network
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This great gluten-free cornbread recipe uses cornmeal and millet flour; no one will ever guess!
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This is a unique old-fashioned recipe using guava pulp and guava nectar to make a spice cake.
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We don't eat beef so we use ground pork and ground turkey for this, but you could use any ground meat you'd like. This is a fun way to cook a meatloaf that is great for a hot summer day when you don't want to turn on the oven. We use a charcoal grill.
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This delicious raspberry dessert is a mix between tiramisu and trifle with raspberries, mascarpone, and ladyfingers you can make in advance.
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Dried cherries replace raisins, and melted toffee bits add a chewy topping in this delicious twist on traditional Canadian butter tarts.
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Cardamom and cinnamon spice up these chewy date bars.
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These sugar-dusted bowties are flavored with a shot of whiskey.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Double the Reese's, double the OMG.
www.chowhound.com
A pound cake recipe with sweet vanilla beans perfect for a strawberry and whipped cream topping or ice cream.