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My family always complained that baked goods that were kosher for Passover tasted terrible, so I took my regular brownie recipe and created a flour and leavening-free version that tastes just as good as the non-Passover version!
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For this sweet and rich pie, rolled oats masquerade as pecans and no one is the wiser. Corn syrup, sugar, eggs and butter are stirred into the batter, and when it 's baked, the oats take on the texture and taste of those lovely nuts. Serve with lots of whipped cream.
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Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.
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This is a drop cookie. I have been making it for over 35 years. It is the first cookie I ever made!!!
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Buttermilk French toast with sweet maple syrup is a tangy twist on the traditional French toast recipe.
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Lots of chocolate chips make this biscotti irresistible.
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This brown rice pudding features maple syrup, cinnamon, nutmeg, vanilla, and rum extract.
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A tangy custard is baked in a short crust in this old fashioned dessert.
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Bits of apricot add a delightful tartness to chocolate chip cookies.
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This easy pudding cake is served warm, topped with a scoop of hard sauce.
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Sourdough starter gives some tang to these tasty muffins that makes a nice contrast to the cinnamon and milk chocolate in them.
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Baked oatmeal, made with applesauce, cinnamon, and vanilla extract, is kid-approved, quick and easy, and perfect for on-the-go breakfasts.