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Using both carrot and zucchini gives this tasty 3-layer cake covered in walnut cream cheese frosting extra moisture and a unique flavor.
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This is a bread machine recipe developed by my very talented mother, who grew up in Oregon, the Filbert (or Hazelnut) capital of the world! This bread has won raves from those who don't even like whole wheat bread.
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An alternative to the usually high fat carrot cake. Moist and delicious.
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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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This is a lovely fall dessert which is a lovely moist and dark cake.
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Both all-purpose and whole-wheat flours are used in this heartier sweet bread. Extra nutty flavor comes from both walnuts and wheat germ.
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These delicately spiced muffins are lightly sweetened with honey.
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I like to serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.
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Canned pumpkin and maple syrup team up with silken tofu and a whole wheat crust to create a vegan pumpkin pie perfect for a holiday dessert.
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Delicious date-filled oatmeal bars use less sugar than other recipes but you would never know it.
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Pumpkin and blueberries bring their cache of great color and flavor to this easy dessert. The so-tender golden shortcake is split and filled with the perfect blend: fluffy whipped cream-blueberry Greek yogurt and a simple fresh blueberry sauce. Be prepared to share the recipe.
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Sweet holiday buns filled with sweet pastry cream.