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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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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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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.
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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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These spiced pumpkin muffins have a buttery crunchy topping.
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A buttery brown sugar and cinnamon mixture is swirled into a white cake and topped with a glaze in this recipe for Cinnabon® roll cake.
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Fresh cranberries, maple syrup, brown sugar, and walnuts spice up this delicious crumb-topped apple pie.
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Mix cantaloupe puree into muffin batter and sprinkle with a pecan topping to create a fresh twist on muffins.