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This warm and nutty banana bread tastes great on a cold winter morning!
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Oats and peanuts take the place of flour and bananas of butter in these flourless chocolate cupcakes sweetened with honey and maple syrup.
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A delicious addition to Mardi Gras feasts, these soft doughnut-like pastries from Lyon, called bugnes, are easy to make from scratch.
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Quick and easy waffles flecked with strawberries are a colorful and tasty way to start weekdays or weekend mornings. Serve warm with maple syrup.
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I use this recipe all the time with the regular candy-coated milk chocolate pieces and it is very good.
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A must for all brownie lovers! These moist brownies are the perfect way to use extra zucchini.
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A sweet, custardy sour cream mixture is spooned over fresh blueberries, topped with a sweet buttery crumble, and baked. If desired, garnish with mint sprigs and additional blueberries.
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Prepared poppyseed filling and chopped nuts are mixed into a simple batter in this quick recipe.
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A very chunky peanut butter batter is whipped up with corn syrup, eggs, sugar, butter, vanilla and chunky peanut butter. The filling is poured into a prepared pie crust, baked, chilled, and topped with a fabulous caramel cream sauce.
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Light and fluffy mashed potatoes make a deliciously light and fluffy potato salad. With hard cooked eggs, sweet pickles, and sweet onion, this dish is sure to be a summer favorite.
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The best chocolate pecan pie you will ever try. I used to sell this pie to a restaurant and the customers had nothing but praise for it.
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These hearty crepes are made with whole-wheat and all-purpose flour, soy milk, and flax seeds. They are wonderful topped with blueberry sauce.