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Put the carrot pulp from your juicer to good use in these lightly sweetened muffins made with oats, spelt flour, applesauce, and raisins.
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Zucchini brownies made with nuts and canola oil are a super moist and chocolaty treat using a recipe that has been passed down through a generation.
www.delish.com
Create individual apple crumbles using pretzels from the market. Top halved apples with a mixture that includes crushed pretzels.
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Enjoy a slice of this banana bread made with whole wheat flour, flaxseed meal, oats, and buttermilk for breakfast or a snack during the day.
cooking.nytimes.com
You can use any fruit (or combination) to make this biscuit-topped cobbler Just be sure to adjust the amount of sugar depending on whether your fruit is more sweet or tart For example, blueberries, peaches, sweet cherries and pears tend to need less sugar than more acidic raspberries, sour cherries, plums and cranberries
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Apple pie that makes own crust. Pecans may be used in place of walnuts.
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Get White Chocolate Shortbread Cookies Recipe from Food Network
www.simplyrecipes.com
Smooth and ultra blueberry-y, homemade blueberry sorbet, perfect for a hot summer day.
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All the ingredients of a Greek salad stuffed in a baked tomato shell. Serve with your favorite lamb dish, or as an appetizer.
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A rich brownie ice cream parfait with raspberries recipe. Crumbled brownie pieces are layered with ice cream, fresh raspberries, and whipped cream.
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Get Simple Fruit Soup with Grand Marnier Recipe from Food Network
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.