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This are an old favorite made during holidays. They are very crisp, almost hard; good dunking cookies
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This is a delicate white cake. Heavy cream is used instead of butter.
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These cinnamon-spiced muffins are so good for a winter breakfast when served warm.
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Corn bread goes with chili and in dressing during the holidays This recipe isn’t dressed up with cheese or chilies (though you could add some or either or both) It’s a basic recipe, made in a cast-iron pan to create a crunchy crust
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These yummy muffins are packed with whole wheat flour, flax, wheat germ, and lots of chocolate!
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This recipe is by Molly O'Neill and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Eggnog Blossoms Recipe from Food Network
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I came up with the recipe for a Nutella Challenge on a blog I read. To find out more about the nutella challenge stop by http://flouronmyface.blogspot.com
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This Palestinian semolina cake uses tangy yogurt, tahini, and shredded coconut for a special texture. It's finished with a sugar syrup to keep it moist.
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A corn muffin is enhanced with the flavors of thyme, fennel, and black pepper for a savory treat.
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I have made these biscuits for health nuts and non healthy eaters alike, but there are never leftovers. These are heavier on account of the spelt flour, but the nutty whole grain flavor is divine. Best when served fresh out of the oven, eaten with butter and honey or jam.
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These simple pancakes contain neither eggs nor dairy, and taste great with your favorite syrup! Be sure to use vegan chocolate chips.