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This recipe is by Sarah Belk and takes 2 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chocolate Zucchini bread with a cinnamon twist.
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This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests.
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The Vietnamese love drinking superstrong iced coffee combined with copious amounts of sweetened condensed milk. Joanne Chang created this simple ice cream sundae as a way to enjoy the same flavors.
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Apples add moistness to the spicy chocolate batter and chocolate chips further enhance the chocolate flavor.
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Carrots, raisins, and chopped nuts are folded into a spiced batter made with whole wheat flour and molasses for deliciously moist muffins.
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A richly-flavored cobbler made with rhubarb, strawberries, and blueberries is thickened with tapioca and sweetened with raw sugar.
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Flavored with molasses and warming spices, these paleo salted gingerbread cookies are an easy and delicious solution to your holiday baking.
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A great sweet potato casserole recipe -- my children insist on this every holiday! Lots of miniature marshmallows, coconut and pecans make this an extra special and yummy Thanksgiving delight. Use fresh or canned sweet potatoes. Prepare the topping while the casserole is baking.
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Full of dried fruit and nuts, these power bars are delicious and much more filling than most granola bars.