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When juicy summer-ripe juicy peaches are available, delight your dinner guests with this amazing gluten-free peach crumble.
www.delish.com
This delicious, tangy popcorn is coated in an ingenious mix of pickling spices, like coriander seeds and dill weed.
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If you love zucchini bread, give this version that uses shredded cucumber a try. It's a great use for those big cucumbers lurking in your garden.
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Reminiscent of pumpkin pie, but without the crust, this pumpkin spice bread is sweet, spicy, and extra moist.
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For best results, bring all the ingredients to room temperature before getting started. When zesting and juicing lemons, grate zest first, and then squeeze out juice.
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These cookies, inspired by an Amish recipe, cover several bases with the mix of peanuts, raisins, oats, and molasses.
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This is the only way my teenager will eat zucchini. His friends love them too! Tip: Use a food processor to shred the zucchini and carrot.
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This is a hearty carrot cake with all the trimmings. Try it frosted with a cream cheese icing.
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Moist zucchini bread is loaded with bits of pineapple, raisins, and walnuts.
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Vegetable oil subs in for butter in this fruit-topped, vanilla-scented cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a nutty flavor.
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A dense and heavy carrot cake with pineapple and nuts.
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Thin layers of buttery white cake sandwiched between ribbons of fudge: It's love at first bite.