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A wonderfully rich custard pie, this one is made from oodles of delicious plumped raisins, shredded coconut and chopped nuts, spooned in a crust and baked within 35 minutes.
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You'll need a skillet to capture all the goodness of this dessert. Create the vanilla cake batter using gluten-free sorghum flour, arrange the peach slices on top and bake to a golden brown. A dollop of whipping cream adds to the yum factor.
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Sweet potato casserole gets an extra crunch thanks to pecans and flaked coconut.
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A rich reward for picking your way through the thorny brambles. Use your choice of fresh raspberries, blueberries, blackberries, boysenberries and/or chopped pitted cherries. If you don't want to use alcohol, you may substitute orange juice.
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This recipe is by William Grimes and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: lemon peel, demerara, scotch
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Iced coffee made easy with milk and instant coffee.
Ingredients: instant coffee, sugar, water, milk
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Carrot juice makes an excellent, and healthier substitiute for root beer in this float.
Ingredients: carrots, vanilla ice cream
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Get Cider Vinegar Slaw Recipe from Food Network
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A tangy cabbage slaw, made with ketchup for color and crushed red pepper flakes for heat, makes a nice side for your pulled pork or barbecued meats.
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These low-carb, almond-flour and butter shortbread cookies are quick and easy to make--a perfect, crispy treat without the guilt of high carbs.
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This almond milk Frappuccino® uses 4 simple ingredients and is a homemade version of the coffee shop-favorite.
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This is a recipe that we made on the farm in the 30's. It is a delicious coconut macaroon.