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A cross between a crisp and a cobbler, this quick and easy dessert is made with fresh McIntosh apples and is great for casual entertaining.
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Apple schnapps, vodka and apple juice are shaken, not stirred.
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This cider and champagne mimosa is perfect to serve for an autumn brunch or just because.
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Kabocha squash with its striped, jade green rind is seeded and steamed before blending with tofu, sugar, cinnamon, vanilla, and soy milk in this vegan version of pumpkin pie.
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Garden fresh tomatoes, bell and hot peppers, onions, fresh lime juice, plus brown and white sugars, are brewed into a zesty, richly-flavored sweet chili sauce in this family recipe.
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Rich and creamy with a butterscotch-like flavor, this banana coconut pudding is sweetened with coconut sugar and can be used as a pie filling as well.
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This delicious pie recipe plays up one of the most popular fruit flavor combinations! Ripe bananas and fresh strawberries are cooked with honey and juice until soft and tender. The mixture is poured into a pie crust and topped with a lovely cinnamon and nutmeg crumble topping.
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This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple dressing of cider vinegar and maple syrup dresses a mixture of couscous, walnuts, sunflower seeds, almonds, and cranberries in this recipe.
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Your cake-loving guests won't believe that pinto beans is the surprise ingredient in this recipe for spice cake decorated with candied cherries and pecans.
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