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This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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My favorite Bundt cake. Light and moist, absolutely delicious! Also good with blueberries. If using blueberries, omit cinnamon and cloves.
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This buttery pound cake features lemon zest, lemon juice, and yogurt for a lovely dessert.
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Use this recipe with coconut, oatmeal, and chocolate chips to make crispy, delicious oatmeal cookies.
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Garlic, along with a little parsley, is baked right into this delicious bread. Slather it with butter or enjoy it plain.
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This is a great spring angel food type of cake made with two flavors of batter alternated in a tube pan.
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A sweet and moist cake. Blueberries can be used instead of strawberries.
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The extra special ingredient is a coconut crust in this pudding made with instant banana pudding mix and whipped topping.
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Make this recipe for chocolate chocolate chip cookies to please kids and adults alike!
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Traditional white cupcake batter gets a tropical twist with the addition of coconut milk and shredded coconut to the batter creating rich and moist coconut cupcakes.
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This frozen mousse-like salad features pineapple, strawberries, bananas and walnuts enveloped in a cool whipped topping and cream cheese layer.
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Strawberry quick bread with cinnamon and walnuts.