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Add to the festiveness of the holidays with these light, almond sponge cakes filled with Nutella® hazelnut spread.
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These are tiny gingersnaps that pack a punch of flavor! I call them 'midnight' because they taste dark and mysterious to me. They are similar to the German pfeffernuss (peppernuts).
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Sliced bananas are topped with a chocolate and hazelnut liqueur sauce in this delicious dessert crepe recipe.
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Blueberries, blackberries, raspberries, rhubarb and apples are all stirred up together with sugar, cornstarch, nutmeg and cinnamon. Then this glorious mixture is heaped into a large 9x13-inch pan, topped with an oatmeal and brown sugar crumble, and baked.
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The blueberries and orange zest add a special touch to ordinary bran muffins.
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Bran lends a nutty flavor and makes these sweet indulgences a little more healthy.
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A big wrap is stuffed full of basil-flavored tuna salad and topped with savory provolone cheese and Greek olives.
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Colorful, hearty and tender, this slow-cooked stew features all the traditional ingredients of a good beef stew: beef, carrots, onion, potatoes, peas and rich beef stock.
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Orange juice in this well-spiced loaf offers a light citrus contrast to the sweet potatoes.
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A spicy sandwich cookie filled with raspberry or blackberry jam and decorated with "holly".
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This cake is more of a confection than a cake. It makes a beautiful, festive presentation. This recipe came to our family from a dear lady, Mrs. Barrows, in Corpus Christi in 1948. She shared this family recipe with my mother. Remember to leave all the fruits and nuts whole. Slice the cake thin. The slices are beautiful because you slice into the whole fruit and nuts.
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Take a shortcut and use prepared apple pie filling to make this fragrant quick bread loaded with raisins and walnuts. it's guaranteed to please!