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My whole family requests these muffins as soon as peaches are in season! If you like blueberry muffins, you will love these!
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This moist and flavorful zucchini bread is made healthier using whole wheat flour, low-fat milk, less oil and sugar, and more zucchini.
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These yeast loaves are rolled up around a honey-walnut filling. The recipe makes a lot, since it's a lot of work--but the rolls freeze well, and are worth the effort!
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These thick and chewy cookies have semisweet chocolate chips, white chocolate chips, flaked coconut, and pecans. Coconut extract gives them an extra nutty flavor.
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These quick and easy pies in a jar are made with refreshing key lime and topped with fresh raspberries to create a perfect portable dessert.
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A banana split bar which is very rich and a nice dessert.
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Pumpkin puree is a great addition to these scones.
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Apples are covered with a cinnamony topping to make a warm and comforting dessert.
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This sweet yeast bread, or pan dulce, is baked for the November 2 celebration known as the Dia de los Muertos (Day of the Dead) in Mexico.
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An oldie but a goody, this is one of the world's first cocktails, invented in New Orleans in the 19th century.
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Many years ago when I moved to a high altitude area, I found that my meringues on my pies were flat and weepy, unlike those I had made at a lower altitude. I found this recipe, and I was back to making Lemon Meringue Pies again. It adds volume and is much more stable. Works great at any altitude.
Ingredients: cornstarch, sugar, salt, water, egg whites
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A yummy, melt-in-your mouth, cinnamon spiced spin on the traditional Scottish cookies.