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Chewy buttery cookies with pecans, oats and coconut. These are flavored with vanilla and a hint of orange.
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This is the richest, most delicious pound cake you will ever eat. There is no substitute for real butter!
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A touch of the Hawaiian Islands highlights this sweet zucchini-nut bread. No spices are called for; the rich sweetness of pineapple and raisins provide ample interest.
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This recipe was born out of a challenge to include bacon in a cookie batter. While that has been done before, the inclusion of chocolate chips and maple together in a whipped batter make this a sweet-yet-savory chewy cookie treat!
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Moist and delicious. It's one of the most favorite among friends and family. Use either one 8x8 inch pan or 4 mini-loaf pans.
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These two loaves of moist, dense pumpkin nut bread get their pizzazz from lots of cinnamon, allspice, and nutmeg.
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These gluten-free coconut cupcakes are layered with strawberries and bananas for a fluffy and light treat for any occasion.
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Mini banana bread loaves make it easy to eat some and freeze some for later. They have the crunch of freshly-toasted pecans and a hint of coconut flavor to boost the banana taste.
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Using overripe bananas yields super moist muffins in this easy recipe for the ultimate homemade muffins, perfect for a lunchbox treat.
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This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes with the lovely addition of raspberry preserves.
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These are good any time of year. They are excellent frosted with cream cheese icing.
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Combining cranberry-walnut muffins and zucchini bread in this recipe will get you 12 delicious muffins.