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Get Salmon with Maple-Dijon Glaze Recipe from Food Network
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Frozen bread dough rises overnight with a sweet and sticky blend of butterscotch pudding mix, sugar, and cinnamon. Chopped pecans add a terrific crunch to this popular brunch bread.
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Caramel corn gets you started in creating Halloween treat bags with candies, nuts, raisins--choose your favorites!
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Brussels sprout leaves, cranberries, and cinnamon-roasted almonds are tossed in a maple-Dijon dressing in this impressive pot-luck dish.
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Get Ice Caffe Latte Recipe from Food Network
Ingredients: espresso, cinnamon, milk, sugar, water
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Savoury-salty-sweet bacon shortbread squares with hints of chive and maple are delicious served alone as an appetizer or added to a cheese plate.
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This recipe came from The New York Times Heritage Cookbook, published in the 70s. It's pretty much like pecan pie, except for pine nuts instead of pecans. The...
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A rich, delicious, and easy pecan pie.
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Plumped up by the warmth of the oven, close-to-bursting cranberries are interspersed amid slices of softened apple in a simple tart built upon crisped, store-bought phyllo.
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Carrot cake in pancake form? YUM. This easy take on classic pancakes is sure to become your new favorite breakfast.
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Get Mint Patty Cakes Recipe from Food Network
cooking.nytimes.com
These pastry nests may look rather composed and restaurant-like, but don’t be put off It’s just a case of making the various elements separately; a day in advance, if you like, in the case of the pears (which benefit from being soaked overnight in the syrup) and the kataifi pastry bases (which can be baked one day ahead; let them cool, then keep them in a sealed container at room temperature) That leaves just the cream to whip, the syrup to reduce and the assembly to do before serving