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cooking.nytimes.com
This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic One tip: cut up the poundcake before the picnic but leave it in the baking pan It makes it easier to transport, and the pan protects it, too
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These muffins are moist and very tasty. You can use either fresh or frozen strawberries. The sugared almonds give them a nice crunchy topping. They are great...
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Get Chocolate Mayonnaise Cake Recipe from Food Network
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Whole-grain waffles, served with a cinnamon drizzle and an icing drizzle, are like cinnamon rolls in waffle form.
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Get Apple Fritters Recipe from Food Network
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Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic coffee cake. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily perfumed flesh that's valued by chefs.
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These cheesy breakfast biscuits, stuffed with Italian sausage and veggies, make a satisfying first meal, whether you're sitting down to brunch with the family or taking them on the go.
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Unlike most people who make cobblers, Bobby Flay opts to bake the biscuits separately from the fruit so the undersides cook fully. Try his recipe.
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Get Chestnut Lamb Loin with Sweet Onion Marmalade Recipe from Food Network
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Strawberries and rhubarb combine to make a sweet, fruity filling in this coffeecake. Add nuts to the streusel topping, if you like.
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This cake reminds me a lot of gingerbread cake but the great taste of pumpkin is delightful.It is delicious served either warm or cold. Really hits the spot with...
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These soft, whole-grain muffins are bursting with sweet peaches and topped with an oat streusel; a secret ingredient adds color and texture.