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Coconut flavoring is the secret to the texture of a smooth, moist pound cake that doesn't contain shreds of coconut.
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MMMMM...Vegan Brownies!!!! These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you'll need to cook them longer than the recommended time. Great for people with egg or dairy allergies too!
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This recipe takes some time and quite a few cookie sheets, but well worth it when you are enjoying a cup of coffee.
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Use your bread machine to make a thin, chewy, flavorful pizza crust with just a few basic ingredients.
Ingredients: water, flour, salt, sugar, yeast, olive oil
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Fresh or frozen strawberries can be used in this simple pound cake. The recipe makes 2 loaves so eat one now, and freeze the other or give it to a neighbor.
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This is in response to Carol's request for what she called 'Futimonbuckles' but in Norwegian - Fattigmann Bakkels would sound the way she spelled it. This is a very old recipe that dates back over a 100 years and actually means 'Poor Man's Cakes'.
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The batter for this unadulterated soda bread features buttermilk for a special richness.
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Sweet and very buttery, this pie quickly mixes up in one bowl and bakes up into a buttermilk custard pie that brings raves. It cuts beautifully and tastes wonderful with fresh whipped cream and a sprinkling of blueberries.
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This is a great summertime dessert. I always make it on the 4th of July, topped with strawberries and blueberries. Top with any fruit of your choice.
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Cheddar cheese is a savory surprise in this sweet casserole. With a buttery crust baked on top, this is sure to be a hit with everyone during your Easter meal.
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Bubbling butternut squash casserole topped with a crunchy pecan topping is a great accompaniment to ham or turkey for holidays or potlucks.
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This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving!