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This flavorful quick bread is made with whole wheat flour, oats, buttermilk, and Irish stout. It's great served warm with butter and honey!
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This classic Pennsylvania Dutch pie has two layers: a molasses bottom layer and a creamy buttermilk custard top layer.
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This loaf features a strong pumpkin taste enhanced by brown sugar, with a lighter spice component that does not rely as much on cinnamon as other renditions of this popular bread. The optional nuts and raisins can be included to suit individual tastes.
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A perfect blueberry muffin made with sour cream and extra blueberries. Great served slightly warm.
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These cookies have 3 layers: one pistachio, one cherry, one chocolate. Fancy enough for gift-giving or impressing a crowd.
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Catfish fillets are coated with a spicy seasoning mix, and pan-fried outdoors in a hot cast-iron skillet for an authentically Cajun main dish that's done in only a few minutes. Watch out, though, the smoke is intense.
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Rich bars with sweet apricots, these are sure to become one of your favorite desserts.
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Once you prepare the dough, it can be saved (even frozen!) to be used later. Perfect for when your young student informs you he volunteered a dozen cookies ... tomorrow!
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The toffee candy bar bits make this cookie VERY addictive! A great twist on an old-fashioned cookie.
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This soup is so rich and satisfying (and surprisingly low in fat); it will feed your addiction to the chicken and wild rice soup served at your favorite fancy Italian sandwich shop.
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This is a sweet twist on a yeast bread (also Gugelhupf or Kugelhupf) baked in Germany, Austria, and Central Europe. It's similar to the Italian Panettone and is traditionally baked in a fluted tube pan, but a Bundt pan works as well.
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This recipe makes a wonderfully buttery Belgian-style bar cookie with almonds.