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Chopped fresh pears are spiced with ginger, cloves, and vanilla in this moist quick bread.
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If you are looking for a real Mexican cocktail, you just found it! This drink combines, in one glass, the best of Mexico: tequila and sangrita (Mexican's favorite tequila chaser). Don't look for cheap tequila; if you like the good stuff, don't be afraid to mix it.
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Zucchini and apple muffins with a generous helping of cinnamon are a quick and easy breakfast treat to prepare.
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Are we allowed to drink this Fireball-infused recipe for breakfast?
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It's a great cookie, one of the kids' favorites. This doesn't call for nuts, but I sometimes add about 1/2 cup of chopped walnuts or pecans.
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Great golden brown soft cookies with chocolate and peanut butter chips. If you like, you can use white chocolate chips, too!
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Bananas and chocolate chips enrich these easy muffins made with rolled oats and whole wheat flour.
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This lovely bread promises a mild persimmon flavor and a hint of nutmeg. This recipe makes three sweet, smaller loaves that would make perfect gifts!
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Sweet, tangy cranberries add their flavor and color to a made-from-scratch corn bread that's perfect for the holiday table.
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This rich and fluffy cake studded with pecan pieces and fig preserves is a lovely treat to serve at parties when figs are in season.
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A very easy pineapple cake with a cream cheese frosting.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.