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Get Peach Upside-Down Cake Recipe from Food Network
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Classic, chewy chocolate chip oatmeal cookies.
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This flavorful quick bread is made with whole wheat flour, oats, buttermilk, and Irish stout. It's great served warm with butter and honey!
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This loaf features a strong pumpkin taste enhanced by brown sugar, with a lighter spice component that does not rely as much on cinnamon as other renditions of this popular bread. The optional nuts and raisins can be included to suit individual tastes.
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Chocolate-covered cherries in cookie form taste as good as they sound!
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A rich and tender pound cake made with buttermilk is baked in a fluted tube pan.
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"This is my son's favorite cake. It stays very moist. I usually frost it with cream cheese frosting, but it is also great plain. It can also be baked in 2 loaf pans for zucchini bread."
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I created these muffins to use up some bananas and have a nutritious snack for breakfast.
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Based on 'One Bowl Chocolate Cake,' this recipe delivers fluffy and moist lemon cupcakes from batter achieved in one bowl.
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My Nanna Towgood has been making this loaf bread for over 40 years, and its a family favorite--moist, flavorful, and just the right amount of sweetness. You may substitute chocolate chips for the walnuts.
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This is a different banana bread, sweetened with maple syrup. It's my absolute favorite banana bread. I'm sure you will love it this version.
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The favorite flavors of lemon and poppy seed combine to make light, lovely pancakes for a special breakfast.