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A whole orange is ground to make this moist pumpkin loaf. Good with an orange butter or cream cheese spread, or simply enjoyed plain.
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I hate ginger, but I love this sweet, tangy roll! It's great as a dessert, but also perfect for brunches or tea parties.
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This recipe is by William Norwich and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chocolate cake has a simple chocolate icing that is perfect for feeding (and pleasing!) a crowd.
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A delightfully spiced treat, this gingerbread cake with lemon glaze with be a welcome addition to any holiday table!
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When you suspect you're done shaking this creamy gin drink, think again. You've only just begin. Keep shaking. Then shake some more. It's a beautiful cocktail, but you have to shake that juice and cream and egg white like crazy to get the right silky texture. Don't give up, it's worth it!
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This cake is good to make a day ahead, and is very popular at potlucks.
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This recipe for almond flour pancakes is not only gluten-free and paleo-friendly, but it's delicious to boot! Top with maple syrup and fresh fruit.
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The cookies from this recipe blending peanut butter and chocolate chip cookie recipes are really chewy and addictive.
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Here is Dave's Big Raisin cookies, the best you can find.
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The classic moist pumpkin bread from Down East is spiced with cinnamon, ginger, nutmeg and cloves. This bread improves with age, so plan to make it a day ahead if possible.
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This thin wheat cracker is simple and thrifty to make. It will taste great with any dip or spread, and they will have much more character than factory made crackers.