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A doughnut pan and a little time is all it takes to enjoy these easy doughnut-shaped muffins. Food coloring may be added to the glaze mixture for a holiday breakfast treat.
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Nothing could be easier than mixing a cake batter in a blender! Work quickly to prevent over-mixing.
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A light spongy cake with the taste and aroma of coconut.
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My Family just loves this sugar cookie recipe. The hardened frosting adds a special touch!
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Walnuts and cranberries and the flavors of orange and pumpkin pie spice add a delightful twist to these oatmeal-raisin cookies.
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This is a recipe I have had for about thirty years. It has stood the test of time and is as good today as it was then.
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The cake layers are made with white chocolate and whipped cream and flavored with almond extract. The frosting is a white chocolate buttercream. For an exquisite change of pace, substitute raspberry wine cooler for the water in the frosting.
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This cake is super for a quick breakfast snack with coffee.
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Cupcakes with a decadent surprise...cream cheese filling.
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This juicy crumble of fresh, seasonal peaches and nectarines can be both a crowd-pleasing dessert as well as a simple breakfast treat.
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Bananas and sweet potatoes are mixed together with raisins and pumpkin seeds to create a moist fall cake.
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This is the real Monte Cristo sandwich. It has a nice thick batter and is absolutely delicious. Enjoy hot sandwich with currant jelly or make a currant sauce with currant jelly, water and heavy cream.