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cooking.nytimes.com
This recipe is by Pete Wells and takes 7 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: potatoes, carrots, butter, lemon, milk
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A vanilla batter brings out the taste of summertime in this cobbler recipe.
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This recipe calls for dates, but you could substitute raisins or mincemeat.
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This wonderfully flavorful banana bread is a real crowd pleaser! It's sweetened with molasses instead of sugar. What a nice variation!
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They are very good. Like shortbread, but not as sweet with sesame seeds...
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These are thin waferlike cookies and you must have a pizzelle iron to make them. The Italians call them "Pizzelle Alle Nocciole".
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Delicious and moist, applesauce oatmeal cookies.
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It is a good cookie that you can do many things with. You can put frosting on it, you can eat it plain, or mix melted chocolate chips in the dough. It tastes really good!
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These cookies are messy to make, but well worth the effort!
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My husband loves these. He calls them Apple Crisp. The recipe came from his Mother.
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Try this delicious candy made with sour cream and pecans.
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These homemade blueberry muffins, with cornmeal for extra texture, are quick and easy to make and perfect for any breakfast or brunch!