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cooking.nytimes.com
Yes, it is worth your while to make English muffins from scratch Not only is the texture lighter and crisper, homemade muffins taste better, too — yeasty, wheaty, complex You will need to sear these muffins on the stove top before baking
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These are the perfect spicy and slightly sweet snacks perfect for those with dairy, egg and gluten intolerances... as well as those who love them! These muffins...
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A walnut streusel topping covers these creamy pumpkin cheesecake bars that you can bake and refrigerate ahead of a large gathering.
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A change from the red velvet standard cake recipe.
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This zucchini bread uses applesauce to keep a moist texture.
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This is a rich, moist and delicious spiced pound cake I have had since 1974 and always make it during fall and winter months. The cake needs no frosting except maybe a dusting of confectioners sugar.
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These cookies can be made either drop style or bar style. You can ice them either with confectioners' sugar or butter cream frosting. They are moist and delicious.
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We call this recipe 'Monkey' as a family tradition. We also have Monkey Bread. These bars are wonderful especially for when your the parent who has to bring a snack for school!
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Less sweet than most, these nutritious whole wheat muffins are generously spiced with cinnamon, nutmeg and almond extract. Applesauce replaces most of the oil for healthy, tasty snacking.
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A quick bread would make a handsome addition to any holiday dessert table. It is almost like a banana bread, but uses pumpkin puree instead.
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Don't let the healthy name fool you, this banana bread is moist and full of flavor. Whole grains, high fiber and low fat and sugar are just the added benefits. My family devours it!
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Orange juice and lemonade concentrates blend with a simple syrup, pineapple juice, and mashed bananas in the base for a tasty slush.