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Moist and packed with banana flavor, the healthier version of this bread uses less butter and replaces it with non-fat yogurt.
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This recipe makes a nice sugar cookie with a soft center.
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This recipe is by Nancy Harmon Jenkins and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The perfect complement to a bowl of chili, these delicious brown butter corn muffins are elevated by dried pineapple in the batter.
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The deep banana flavor needs no other adornment in this simple bread with less sugar and fat than other recipes like it.
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Zucchini and raisins keep these muffins moist and sweet for a quick breakfast bread for those on-the-go mornings.
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Only brown sugar sweetens these classic chocolate chip cookies made with melted butter.
cooking.nytimes.com
Here is a recipe for a simple, light blackberry cake from the California pastry chef Jim Dodge The berries are scattered over the batter, which rises and cooks around them The cake is fairly dry because it is intended to be served with whipped cream or ice cream
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These moist vanilla cupcakes produce the perfect levels of sweetness and vanilla flavor you'll want to revisit time and time again.
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Lemon, lime, apples, and grapes are added to white wine and brandy to create this refreshing twist on sangria.
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This is a great banana muffin recipe! It has little sugar and almost no fat if you use fat free sour cream. A big hit with everyone!
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These chewy cookies are delicious. They make an excellent after school snack.