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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 42 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Baked oatmeal with apples, walnuts, and dried cranberries is a nice way to spice up plain oatmeal made on the stovetop.
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I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.
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Cranberries and raisins are folded into a sweet bread pudding batter for a colorful dessert for holidays and special occasions. It makes a great breakfast strata, too!
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Sweet, tangy cranberries add their flavor and color to a made-from-scratch corn bread that's perfect for the holiday table.
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A spiralizer makes it easy to cut apples into thin half-slices for this beautiful tart flavored with lemon, cinnamon, and dried cranberries.
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A nice change from the traditional cranberry sauce.
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Fresh cranberries are simmered with sugar and spices to create a delicious sweet-tart sauce.
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Homemade cranberry liqueur is delicious on its own or mix with sparkling wine for a cranberry cordial for holiday cocktail parties.
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This cranberry orange sauce is quick to prepare and you only need 4 simple ingredients. You'll never buy canned cranberry sauce again!
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These fragrant biscotti are even more wonderful dipped in chocolate.
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A fabulous blend of cranberries, nuts, and fruit! Cranberry or Cherry jello may be used instead of raspberry.