Search Results (275 found)
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The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast!
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A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries.
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Maple syrup is the distinctive sweetener in this banana-walnut loaf.
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Chewy golden oatmeal cookies with dried cranberries and pecans are a perfect fall treat.
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This recipe is by Harold Mcgee and takes 30 to 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Granola with oats, walnuts, cinnamon, and chunks of banana, ready for your yogurt bowl!
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Crushed pineapple, spiced rum, and chopped macadamia nuts flavor this tropical poke cake, made moist with a butter-rum glaze.
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These muffins have no sugar and no fat, but are moist and tasty. Instead of regular applesauce, I sometimes use mango-peach to give the muffins more flavor. Great recipe for diabetics! You can use all white flour instead the whole wheat flour, too.
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This recipe gives you a cake filled with nuts and maraschino cherries for a nice, special-occasion cake.
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These candies are bursting with flavors! Ground walnuts, cranberries, prunes, and ginger are rolled into perfect little treats.
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This recipe is great! Pecans are ideal, but you can use any nuts you wish.
Ingredients: oats, salt, vanilla, vegetable oil, egg, pecans
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Coconut, almonds, and chocolate enhance classic caramel corn in this recipe.