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Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific.
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These are good any time of year. They are excellent frosted with cream cheese icing.
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These chewy treats are like caramel apples in candy form, combining the tangy-sweet flavor of cider with buttery caramel. To create your own spin on them, use a flavored apple cider or add different spices, like ground ginger or black pepper.
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These moist and absolutely sugar-free zucchini muffins are perfect for a clean-eating diet as well as for paleo with some substitutions.
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Pumpkin guts are the stringy flesh bits surrounding the seeds; put them to good use in these moist spiced muffins with mini chocolate chips.
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This better-for-you version of pumpkin bread substitutes applesauce for the vegetable oil.
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There are plenty of apples and nuts in this yummy fruit bread. It's great almost any time of the day.
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Sour cream and 4 bananas make this loaf of banana bread moist and flavorful. It freezes well, too.
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Apple pie is baked over a layer of caramel pecan, then the pie is inverted to present the caramel on the top.
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A summer relish with green tomatoes, onions, green bell peppers and chile peppers, flavored with cinnamon, allspice and cloves.
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These are the best oatmeal cookies I have ever eaten.
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These half-moon pies aren't just delicious; they're also the neatest way to eat a gooey, oozy fruit pocket, since you don't have to worry about cutting slices (just let everyone pick theirs up and eat with their hands).