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These muffins are very moist and full of spice. Whole wheat flour adds fiber without taking away any flavor. Try these for breakfast or a wholesome snack.
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Apricot preserves you make yourself, sandwiched in a chewy oat crust. A perfect afternoon snack.
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Using canned peaches makes it easy to enjoy this delicious and moist cake year-round.
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Pineapple juice and golden raisins add a fruity sweetness to these bran muffins made with shredded wheat-bran cereal, honey and brown sugar. Since you must refrigerate the batter, mix it up at night so you can bake them up fresh for breakfast in the morning.
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You'll feel closer to heaven upon tasting this cookie. Makes great giveaways.
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This clever snickerdoodle recipe includes rum and brandy extracts with nutmeg to lend an eggnog flavor, perfect for the holidays!
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These are the prefect chocolate chip cookies! Made with vegetable oil instead of butter and they contain both almond and vanilla extracts!
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Filled with pumpkin flavor and topped with a buttery brown sugar and walnut topping, this coffee cake is the perfect treat this fall season.
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These mini power muffins are fluffy bites containing bananas, honey, wheat germ, and pumpkin seeds and are a fun food to make for toddlers.
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This recipe does taste like Mrs. Field's. When I make them it does not take long for my husband and three boys to make them disappear.
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It's so easy to whip up your own pizza sauce with plenty of garlic in a tomato base. Chef John's recipe contains a little secret handed down from his grandmother.
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Use canned diced tomatoes and whole milk to make a delicious creamy tomato soup.