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An aromatic, moist quick bread made with pumpkin purée.
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A moist red velvet Bundt cake recipe with cream cheese frosting. If you like, sprinkle the top with chopped toasted pecans.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cinnamon Bun Pancakes with Maple Cream Cheese Glaze Recipe from Food Network
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This moist cake, topped by a generous layer of cardamom-spiced, pecan-dotted crumbs, is a fabulous gift.
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Get German Chocolate Cake With Coconut-Pecan Cajeta Frosting Recipe from Food Network
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In this no-bake pie, a tart lemon cream filling is showcased by a prebaked pecan-studded chocolate crust and topped with sweet chocolate shavings.
cooking.nytimes.com
This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry It travels well; keeps, covered, for several days; and pairs nicely with coffee and cold weather.
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Get Mixed Greens with Roasted Cherry Tomatoes and Fried Goat Cheese Croutons Recipe from Food Network
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Nothing says Southern hospitality better than this scrumptious pie.
cooking.nytimes.com
These spicy whole-grain muffins are just sweet enough, unlike most cloying carrot cakes And these are packed with carrots.