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This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe.
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For this delicious version of the classic, milk is stirred into the pumpkin puree, so that it 's a bit lighter than others. And if you want to make it with low-fat milk, that would work, too. This recipe makes enough filling for two 9-inch pies.
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Mellow, buttery macadamia nuts add a Hawaiian touch to a banana yeast bread for the bread machine.
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Get Greek Doughnuts with Walnut Honey Recipe from Food Network
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With a perfect sear, these cutlets make a delicious partner for garlic-smothered broccoli.
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This recipe for butterscotch-pecan blondies starts by browning butter, which gives this classic bar cookie a deep, nutty flavor.
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Get Monster Macadamia Nut Blondies Recipe from Food Network
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Cookies are a hit with everyone, no matter what their age is. Moreover a cookie treat comes in handy for mothers when they gotta make their way out of difficult...
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Brussels sprouts blanched and baked in a cheesy white sauce with pancetta and gruyere. A perfect Thanksgiving side!
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A delicious addition to Mardi Gras feasts, these soft doughnut-like pastries from Lyon, called bugnes, are easy to make from scratch.
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Combine blueberries and bananas in these tender, golden loaves.