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Wonderful citrus flavors lace this delicious, raisin pie. Raisins are plumped and sweetened in orange and lemon juices, with smidgens of rind stirred in for more flavor and wonderful texture. A bit of flour is added for thickening, and then this yummy filling is poured into a prepared crust, topped with another and baked in a hot oven.
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Gluten-free, egg-free chocolate chip cookies.
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Now you can make delicious strawberry shortcake gluten-free!
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Canned sweet potatoes are mashed and combined with sugar, eggs and vanilla, then topped with a brown sugar and pecan crust and baked.
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We made these cookies in school during the 1950s. They are delicious. May substitute butterscotch chips, peanut butter chips, or raisins for chocolate chips.
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Cranberries and cornmeal give the traditional Linzer cookies a new taste and texture that is impossible to resist!
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Blueberry zucchini muffins are a tasty and colorful breakfast or on-the-go snack the whole family will like.
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Enjoy this easy, budget-friendly turkey sausage and acorn squash dish on an autumn evening.
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Adding pumpkin to a native American-style fry bread isn't exactly traditional, but it makes a delicious fall and winter treat when served hot with butter, honey, or powdered sugar. You can use canned pumpkin instead of fresh.
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Butternut squash cubes are roasted on a bed of rosemary sprigs, then blended with Swanson® Chicken Broth for a fragrant and flavorful soup.
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Cherry pie filling is baked in a deep-dish pie crust, crowned with a spiced crumb topping and sliced almonds.
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These no-yeast cinnamon-raisin buns don't need to rise, so you can bake and eat them while it's still morning!