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A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries.
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Bananas, coconut, and pecans give this moist buttermilk cake a unique flavor. Topped with a Banana Nut Frosting, this cake is best if made a day before serving.
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Maple syrup is the distinctive sweetener in this banana-walnut loaf.
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Chewy golden oatmeal cookies with dried cranberries and pecans are a perfect fall treat.
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This recipe is by Harold Mcgee and takes 30 to 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Macadamia Nut-Coffee Rugelach Recipe from Food Network
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Granola with oats, walnuts, cinnamon, and chunks of banana, ready for your yogurt bowl!
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Crushed pineapple, spiced rum, and chopped macadamia nuts flavor this tropical poke cake, made moist with a butter-rum glaze.
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These muffins have no sugar and no fat, but are moist and tasty. Instead of regular applesauce, I sometimes use mango-peach to give the muffins more flavor. Great recipe for diabetics! You can use all white flour instead the whole wheat flour, too.
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This recipe gives you a cake filled with nuts and maraschino cherries for a nice, special-occasion cake.
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These candies are bursting with flavors! Ground walnuts, cranberries, prunes, and ginger are rolled into perfect little treats.
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This is a bread machine recipe for classic banana-nut bread.