Search Results (26,321 found)
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Butter, brown sugar and spice make a sweet and crunchy cereal mix.
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Creamy pumpkin puree is topped with butter pecan cake mix and pecans creating a delightful praline pumpkin dessert perfect for Thanksgiving.
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Lillet Rose, a fortified-wine blend of Sauvignon Blanc and Muscatel, has the aroma of flowers and ripe berries perfect for a springtime aperitif. Garnishing the drinks with edible flowers is a lovely touch.
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Pandan leaves are an absolute necessity for this take on a traditional Malaysian bread spread. You'll most likely find them at your local Asian market.
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This vegan recipe for a moist, dense quick bread is made with whole wheat pastry flour, pumpkin, and applesauce.
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There's no baking involved in this recipe for a pumpkin pie with an almond-raisin crust that you can make for guests on a raw food diet.
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Apple juice and a variety of spices join pumpkin butter in this moist, flavorful holiday bread.
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Use this mixture in recipes that call for pumpkin pie spice. A blend of cinnamon, nutmeg, ginger and allspice that can be scaled to any size.
Ingredients: cinnamon, nutmeg, ginger, allspice
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A sweet, creamy fall soup recipe flavored with bacon, shallots, thyme, and plenty of roasted pumpkin.
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Looks crazy, tastes AMAZING.
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These genius hors d'oeuvres from Colby Garrelts (a Food and Wine Best New Chef 2005) call for just three ingredients. The recipe can be made ahead of time, so it's great for parties.
cooking.nytimes.com
This recipe is by Sarah Belk and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.