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A traditional trifle made from homemade sponge cake brushed with raspberry jam and sprinkled with sherry, then layered in a glass dish with fruit, vanilla pudding, and whipped cream.
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These are the perfect spicy and slightly sweet snacks perfect for those with dairy, egg and gluten intolerances... as well as those who love them! These muffins...
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Yielding two loaves, this sweet and cinnamony zucchini bread just got healthier with less sugar, more nuts, and the addition of buckwheat flour.
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Apple juice and a variety of spices join pumpkin butter in this moist, flavorful holiday bread.
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Greek yogurt adds creaminess to these poppy seed muffins that are perfectly moist and delicious.
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These are not a sweet waffle! I use them to serve creamed beef or chicken for a quick, easy supper. They are very light, very tasty, and they smell heavenly.
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These are tiny gingersnaps that pack a punch of flavor! I call them 'midnight' because they taste dark and mysterious to me. They are similar to the German pfeffernuss (peppernuts).
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This cake is more of a confection than a cake. It makes a beautiful, festive presentation. This recipe came to our family from a dear lady, Mrs. Barrows, in Corpus Christi in 1948. She shared this family recipe with my mother. Remember to leave all the fruits and nuts whole. Slice the cake thin. The slices are beautiful because you slice into the whole fruit and nuts.
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Orange juice in this well-spiced loaf offers a light citrus contrast to the sweet potatoes.
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A spicy sandwich cookie filled with raspberry or blackberry jam and decorated with "holly".
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Take a shortcut and use prepared apple pie filling to make this fragrant quick bread loaded with raisins and walnuts. it's guaranteed to please!
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Chickpea flour replaces all-purpose in this cookie recipe with peanut butter, vanilla, chocolate, and oats.