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Coconut macaroons can be made vegan by using coconut oil and maple syrup, creating a rich cookie similar to popular Naturally Raw Coco-Roons® found in health food stores.
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Sweet blueberries and tart lemon pair well in this quinoa alternative to oatmeal for a warm breakfast cereal.
cooking.nytimes.com
Pecan tassies are bite-size pecan pies disguised as cookies With a simple crust that’s both tangy and rich, thanks to cream cheese and butter, and a not-too-sweet maple-infused pecan filling, they go down easy and by the handful.
cooking.nytimes.com
This recipe came to The Times from Karen Van Guilder Little, an owner of Josephine, a restaurant in Nashville, along with her husband, the chef Andrew Little These succulent brussels sprouts are served there and at her Thanksgiving table every year “I started playing around with peanut butter — it’s rich and salty like bacon — and it just clicked," Mr
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During the summer, take advantage of the time-honored combination of fresh corn and berries.
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This wonderful pie is made with golden raisins and real maple syrup with a generous sprinkling of nutmeg. Sour cream, sugar, eggs, flour, maple syrup, nutmeg and vanilla are stirred up together, and then the filling is poured into a pastry shell lined with raisins. Then the pie is baked, chilled and served.
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A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring.
cooking.nytimes.com
To toast The Minimalist column upon its exit from the pages of the Dining section, a Champagne cocktail — developed with help from the bartender Jim Meehan It is appropriately celebratory and bittersweet.
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This magical confection is part pudding, part cake, entirely delicious.
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Caramelized apples are the filling in this gourmet apple pie topped with a candied bacon crumble, a perfectly decadent Thanksgiving dessert.
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A nutritional powerhouse with squash and kale but you'll want a second helping because it tastes so good!