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A friend shared this recipe with us years ago and we have enjoyed it many times since. It's always a treat.
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Pumpkin bread is cubed and baked in a custard and topped with a quick and simple sauce made with butterscotch caramel sauce and dark rum in this dessert recipe.
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This recipe is by Jonathan Reynolds and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This bread pudding made with smoked sausage, cheddar, parsley, and sweet pepper is assembled ahead of time, deepening the flavors overnight and ensuring easy baking the next day.
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A moist and easy cake made with a cake mix, pudding mix, cream cheese and blueberries. It's baked in a Bundt pan and topped with a pretty blueberry glaze.
cooking.nytimes.com
For this comforting gratin, broccoli is briefly steamed and seasoned with garlic and thyme before being tossed with the bread, eggs, goat cheese and milk You can include tomatoes if you can still find good ones.
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This recipe is by Amanda Hesser and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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These creamy pumpkin bread puddings are baked in pie dishes so they're like a hybrid dessert; the lattice top is actually made of strips of butternut squash.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cake is very easy, very rich, and very good! You may substitute vanilla pudding for a less chocolaty cake, or substitute semi-sweet chocolate chips for a more intense chocolate flavor.
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This is a very easy recipe and very popular. The recipe came from a neighbor who brought it to our annual 4th of July picnic.
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This recipe is very fast and easy. The white cake mix, butterscotch pudding, and sour cream make these cookies rich and unique, and the recipe takes only 5 minutes to make! My boyfriend loves them.