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These festive holiday cookies have just the right amount of pumpkin and spice.
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This is a yummy change to standard Angel Food cake. It has a light and delicate flavor and hits the spot of that chocolate craving. Note: for best flavor and texture, serve the cake on the day it's made and be sure to avoid any traces of yolk in the egg whites, which would prevent them from whipping to their fullest.
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These easy cookies have a double dose of chocolate flavor, plus a hint of mint.
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Think of a gooey, well-seasoned pecan pie without the pecans, and your thinking of Amish Bob and Andy Pie. Milk, eggs, flour and sugar are combined with butter, cinnamon, cloves and vanilla. Then it 's baked until brown and quivery to the touch.
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Yogurt keeps these scrumptious muffins nice and moist.
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This easy cinnamon-flavored cake, made with a box of yellow cake mix and a few simple additions, has a syrupy icing poured over it before serving.
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I have been using this recipe for 15 years. It is my kids favorite!
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Tasty and fast apple muffins. They are great for a breakfast treat!
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A zesty overnight French toast. Orange juice and grated orange zest give it a double dose of citrus. Serve with syrup, butter and fresh fruit.
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These bars are so moist and chewy, you won't need to add eggs!
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Egg yolks are beaten, milk and lemon juice stirred in, and the filling is poured into a graham cracker crust. The pie is frosted with meringue and slipped into the oven until golden.
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This recipe uses brandy and almonds to make buttery Greek-style crescent-shaped cookies.