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I found this recipe in my card file. Don't know where it came from, but it's an oldie.
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A light buttermilk yeast dough starts you off on the right foot for these gooey rolls filled with brown sugar, cinnamon and butter. Once assembled, they can be refrigerated overnight if need be, so you can wake up and pop them right in the oven.
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Get Lemon Ricotta Cookies with Lemon Glaze Recipe from Food Network
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This moist juicy dense and nutty carrot cake has been a family tradition for years. The recipe makes 2 Bundt pans and can be divided in half if necessary.
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This cookie got its name because a whole 18-ounce jar of peanut butter is used to make it. It is the creamiest, moistest cookie I have ever had, and bound to be a favorite with anyone who makes them. Just don't over bake them!
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A simple fresh plum cake tastes delicious plain or when served warm with vanilla ice cream.
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These blondies have strawberries and marshmallows throughout for a delightfully fruity and sweet brownie alternative.
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Applesauce, Cheddar cheese and fresh sage bring savory fall flavors to corn muffins.
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A baked omelet (fritatta) with potato, onion, bell pepper, mushroom, tomato and ham.
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This iconic American dessert looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it's turned over and that gloriously caramelized surface is revealed, it becomes so much more.
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Your bread machine makes this marvelous buttermilk bread laced with a whisper of cinnamon, and accented with fruit and nuts. Try it toasted or plain.
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A classic pear and almond tart is reinvented as a dairy-free and gluten-free dessert sweetened with maple syrup in this super easy recipe.