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Sweeten any special occasion with this tropical upside-down cake that tastes like a fluffy pina colada.
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You can make a quick dessert even when you are camping. Top prepared cakes with whipped topping, strawberries, blackberries, and raspberries.
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After I couldn't find a recipe for chocolate sour cream pound cake, I made this recipe by combining three cake recipes and using some suggestions from my brother-in-law. It will stay moist for a week, but this cake is so good it won't last that long!
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Fall in love with these cinnamon spiced cupcakes! Apple butter adds a whole new twist.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This delicious soup takes about 20 minutes to cook, is cheap to make and healthy. Combining the nuttiness of the oatmeal with the onion flavour, this soup provides...
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A creamy soup of chicken, wild rice, sliced mushrooms and white wine in a freshly made stock.
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"I use macadamia nuts two ways in this summery zucchini-and-peach salad: chopped, for crunch, and also pureed, to make a dairy-free cream," says chef Alyssa Gorelick.
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This recipe was inspired by a great Saturday picking cherries in Brentwood, CA. I made 6 jars of jam, and then still had enough cherries left over to pit and...
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This recipe is by Julia Moskin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A dreamy cake that doesn't require turning on the oven
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In this pumpkin roll, fresh lemon juice and self-rising flour are used in the spiced pumpkin cake batter. The cake is filled with a cream cheese frosting and rolled. Serve cut into slices which show the spirals.