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Gluten-free zucchini muffins using rice and rice flour are a tasty, kid-pleasing alternative to regular muffins.
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Who needs plums when you have sago, raisins, currants and dates in this steamed stovetop pudding?
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These whole wheat and amaranth English muffins get a tangy boost from a sourdough starter. Impress your brunch guests with a fresh batch.
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We make these every year for Christmas and are always a sure-to-please treat.
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English treacle (molasses) scones are a tasty breakfast treat. Serve with marmalade or jelly.
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This is a delicious, easy to make cake with a lovely texture, best when topped with cream cheese icing.
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Peanut butter, roasted peanuts, and peanut butter chips make these cookies ideal for true peanut-lovers.
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Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
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This simple recipe helps deliver thin, spicy gingersnap cookies you'll be happy to serve at the holiday cookie exchange.
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Pumpkin pie and sweet potato pie filling are a delicious addition to the traditional pumpkin bread recipe and perfect to make the day after Thanksgiving.
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Raw pumpkin seeds (pepitas) are easy to find year-round, so you can make this brittle any time of year. It's perfect for giving as a hostess or holiday gift--or for garnishing your pumpkin desserts!
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Get Coconut Oil Chocolate Chip Cookies Recipe from Food Network