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Dried apricots and raisins combine in a pie sweetened with stevia, an herbal sweetener. This is a great pie to eat warm with vanilla ice cream.
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Perfect for kids with lots of allergies, these egg-free, nut-free, dairy-free, and gluten-free muffins are studded with carrots and raisins.
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This version of a classic pie is wonderfully spiced with nutmeg, cloves and cinnamon. The spices are stirred into a sweet sour cream and raisin filling that is poured into a pastry crust. The pie bakes in under an hour and is best served warm with whipped cream.
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These tasty muffins remind me of my oatmeal raisin cookies I make. I love the taste and texture of these muffins, I must have over 50 recipes for muffins that...
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All the flavors of fall packed into a cookie - irresistible!
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This wonderful pie is made with golden raisins and real maple syrup with a generous sprinkling of nutmeg. Sour cream, sugar, eggs, flour, maple syrup, nutmeg and vanilla are stirred up together, and then the filling is poured into a pastry shell lined with raisins. Then the pie is baked, chilled and served.
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Pecans, raisins, eggs, sugar and sour cream go well together in this lovely pie. The custard filling is stirred up, poured into a prepared crust and baked. Chill and serve with whipped cream.
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This creamy oatmeal is perfect for those cozy winter mornings with a good cup of coffee. Or serve it to your kids with some hot chocolate. Not too sweet, not too bland, and it has fresh fruit!
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This brown rice pilaf is seasoned with onion, celery, raisins, fresh ginger, cumin, coriander, black pepper, and soy sauce.
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This sweet and crunchy conglomeration of shredded carrots and plump grapes is wrapped in a tangy sour cream and mayonnaise dressing.
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This is a prune and raisin filled cookie with chopped walnuts added if desired. The cookies are made into loaves approx. 3 1/2 to 4 inches wide and 8 to 10 inches long. After baking the loaves are cut into slices crosswise approx. 1 inch wide. Cookies are glazed on top and decorated with colored sprinkles. Prepare the fruit filling the night before baking.