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A moist pineapple cake with a nutty coconut frosting. This is a wonderfully rich cake, best if made the day ahead.
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Sweet and cinnamony pecans make a delicious topping for this chocolate chip cake.
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This recipe was given to me by one of my best friends. Cooked apples, peach, apricot, pear or papaya slices could be used instead of pineapples, or a mixture of two fruits like pineapple and papaya.
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Moist zucchini bread is loaded with bits of pineapple, raisins, and walnuts.
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Currants and maple flavoring are the key ingredients in these butter tarts.
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You can make mini fruit pizzas to resemble cards or dice by using square and rectangular cookies, strawberries cut vertically to look like hearts and blueberries for the dots on the die.
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This bread actually tastes better after being frozen. I make a dozen batches in September and give them as Christmas gifts.
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This recipe makes a creamy pumpkin poke cake soaked in a sweet sauce made with caramel and bourbon, and topped off with fresh whipped cream.
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This layered casserole with ground beef, black olives, sour cream, ricotta cheese and green chiles is baked, then garnished with whole tortilla chips.
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Pumpkin puree is mixed with evaporated milk, eggs, spices, and flour in this pie which makes its own crust.
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Yummy Autumn pumpkin spice bars made from scratch. Frost with prepared cream cheese frosting, or make your own!
cooking.nytimes.com
Dispirited by the possible demise in 2012 of Hostess, the company that makes Twinkies, Ho Hos, and Hostess cupcakes, Jennifer Steinhauer began to wonder if she could make Hostess snack cakes, as well as other much-loved junk food from the past, in her own kitchen She started with this classic, the Twinkie, by buying a canoe pan, which conveniently came with a cream injector This recipe is a traditional sponge cake-style recipe, with whipped egg whites and sugar forming the base, then filled by cream injector with seven-minute frosting