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Canned sweet potatoes are mixed with orange juice, cinnamon, and Southern Comfort liqueur, and topped with a pecan and brown sugar crust.
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Spicy, moist, sweet pumpkin cupcakes with a cream cheese maple syrup butter frosting. Uses Red Mill gluten-free flour mix made from potato starch, garbanzo flour, tapioca flour, sorghum, and fava.
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Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.
cooking.nytimes.com
This recipe is by Marian Burros and takes 7 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Two American classics that are welcome at any summer celebration, chocolate and Coca-Cola, combine to create a delicious and easy cake with a sweet twist.
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This recipe evokes the fuzzy navel cocktail by giving you a cake made with peach liqueur, peaches, and orange juice.
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A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.
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These rich, moist, and spiced muffins require only a box of spice cake mix, a can of pumpkin puree, and cinnamon chips.
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A tasty cheese and bacon cheese ball. Best served with buttery crackers.
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Pecan wedding cookies rolled in confectioner's sugar.
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A decadent breakfast treat for a special morning or a sweet dessert combines French bread with eggs, sweetened condensed milk, and plenty of pecans for a baked bread pudding they'll love.
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These cookies are always a hit with my friends. They are soft and delicious!