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cooking.nytimes.com
Craig Claiborne brought this version of the classic dessert to The Times in September 1963, and it quickly became one of the paper's most requested recipes It makes an excellent backdrop for almost any ripe and sweet fruit Feel free to play around with flavorings like vanilla, and spices like cinnamon or crystallized ginger.
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Applesauce, vanilla, cinnamon and cooked brown rice bring extra flavor and richness to these delicious pancakes.
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This is a lovely cake to make when peaches are ripe. It is a lemon cake filled with fresh peach slices.
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Get "Pre Game Jitter Caramel Apple Fritter" Recipe from Food Network
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This semolina halva is doused in a clove and cinnamon syrup right after it's baked to yield a rich and sweet Greek-inspired dessert.
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Simply put, this is chocolate apple zucchini picnic cake. No plates, forks, or adornment are needed. Just grab a few napkins and start cutting.
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These sandwiches-on-the-go are a full meal deal: grilled or fried chicken, tomatoes, lettuce and rice pilaf in a creamy ranch dressing snugly wrapped in a warm tortilla.
cooking.nytimes.com
The maple flavor shines through without being overpowering in this recipe, adapted from the Samuel Sewall Inn, in Brookline, Mass It’s more of a traditional scone, not cakey and soft, but crumbly and robust — strong enough to stand up to a slathering of Irish butter They’re best served warm, on a fall morning, alongside a cup of tea or a strong cup of coffee.
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A rich and delicious addition to your holiday dessert table, this cranberry pumpkin chocolate chip bread is sure to please.
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Buttery slivered almonds are sprinkled over a lemony-almond batter to create this almond crunch pound cake, a rich and sweet dessert.
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Get Pizzelle Fritte (Miniature Fried Pizzas) Recipe from Food Network
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Tuck a couple of these oatmeal cookies with the taste of apple crisp into your kid's lunchbox. Or grab one for a nice easy snack or breakfast on the run. They're made with whole wheat flour, oats, chopped apple, and apple butter for flavor.