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A jazzed up cranberry sauce with green grapes, mandarin oranges, coconut flakes, walnuts, apples, and a touch of vanilla.
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Long, slow baking caramelizes this hard, fuzzy-skinned, astringent pome fruit to russet tenderness.
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This fudge always comes out great.
cooking.nytimes.com
This recipe is by Maura Egan and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fall Berry Conserve Recipe from Food Network
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These honey granola breakfast bars, made with oats, wheat germ, dried fruit, and walnuts, are a hearty on-the-go breakfast or snack.
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A great twist on the classic Canadian Nanaimo bar, these no-bake cherry Nanaimo bars have a maraschino cherry-flavored middle layer.
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Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly raised whole chicken."
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This is a big banana-nut loaf with a big banana taste. Baking powder gives extra leavening.
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These carrot, pineapple, and chocolate chip cupcakes are baked in a Panasonic CIO and decorated to look like pumpkins with orange frosting.
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Pick your favorite type of berries, and enjoy them baked with oats and wheat germ in these moist muffins!
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These almond flour carob brownies sweetened with agave and sucanat are studded with walnuts and make for a moist, chewy gluten-free treat.