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Muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra.
cooking.nytimes.com
This recipe is by William Norwich and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Apples and walnuts are folded into a cinnamon-spiced cake. This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!
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Turn leftover canned pumpkin puree into spiced snickerdoodles with this easy recipe that yields soft cookies that are light and airy.
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A festive and delicious holiday-themed chocolate chip cookie recipe has white chocolate chips and crushed candy canes for a pretty addition to the cookie tray.
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Fabulous spice flavor coupled with smooth cinnamon chips are the perfect compliment to the satiny texture. They elicit RAVE reviews by all who sample them!
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This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'
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Zucchini is the basis for these delicious muffins. Sunflower seeds add a nice texture.
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Chewy, bar type cookies loaded with fudgy filling. A family favorite.
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Potato slices form the base for a platter of hearty beef and bean nachos garnished with tomato, lettuce, sour cream, and guacamole.
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Cookies can be baked a day in advance; assemble the cake just before serving.
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This hearty carrot cake has an interesting twist with the addition of beets, shredded coconut, and raisins for a moist and colorful cake. Top with cream cheese frosting.