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Dates, banana, walnuts, and almonds are blended with oats in these vegan banana bread bars, a perfect addition to lunchboxes or as a snack.
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Chewy oatmeal raisin cookies with lots of flavor. You can also substitute 1/2 cup of wheat germ in place of some of the oatmeal, for a different flavor.
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These candied yams use lemon instead of orange juice as a sweetener. Topped with chopped pistachios, they make a beautiful presentation.
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Great Bar recipe that is good with ice cream, or sold at a bazaar! Pureed squash can be used in place of the pumpkin.
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This is a strange name for a cake, but it is very good.
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If you're a fan of the pumpkin bread at Starbucks®, this copycat recipe yields a moist, flavorful loaf that mimics the real thing.
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These cookies travel and freeze well.
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Here's a flavorful zucchini bread with a pumpkin-like taste because the zucchini are pureed in a blender.
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Succulent raisins and chewy walnuts enhance this cinnamon-scented zucchini bread.
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Upside-down pumpkin cake, made with cake mix and pumpkin puree, is a new twist on the traditional pumpkin pie flavors perfect in the fall.
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Lamb, rice, and mint are stuffed inside large zucchini and braised in a cinnamon spiced tomato sauce.
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You won't need frosting when you make this recipe for spiced apple cocoa cake with chocolate chips.