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cooking.nytimes.com
For me, a dinner party is a chance to try all those recipes that serve as bedside reading For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from Paula Wolfert, made with almond milk and orange flower water.
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Crispy cinnamon-sugar fried bread confections!
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Bring something unique to the next party: a bowl of sweet crunchy brittle made with pumpkin seeds and beer. Cayenne pepper and cinnamon add their spicy notes to the candy.
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Passover cake made with matzo cake meal instead of flour.
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This recipe has apple cider that's mulled with cinnamon, clove, orange, and honey, and spiked with amontillado sherry.
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Pomegranate juice, lemon, vodka, and a splash of triple sec might just be this summer's most fabulous cocktail.
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Rich yeast dough filled with cinnamon-sugar, pecans, and currants creates a pastry that looks like a schnecken, or snail.
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Maple syrup and flavoring give an extra burst of maple in this granola with oats, pecans, and walnuts.
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This fabulous gluten-free vegan banana bread made with dates and walnuts has all the flavor and taste but with no added sugar or oil.
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These crepes are made with raw buckwheat groats, egg, brown sugar, cinnamon, and salt.
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The popular tropical soursop fruit brings excellent flavor to this punch that's rounded out with milk, cinnamon, nutmeg, and vanilla.
Ingredients: fruit, milk, sugar, vanilla, cinnamon, nutmeg
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Breakfast oatmeal gets a carrot cake makeover in this microwaved version made with carrot, pineapple, cinnamon, ginger, and walnuts.