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Moist and packed with banana flavor, the healthier version of this bread uses less butter and replaces it with non-fat yogurt.
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This recipe makes a nice sugar cookie with a soft center.
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This lovely spring sponge cake is made with two batters flavored with orange and almond extracts. Frost with a yellow-tinted seven-minute frosting.
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I don't usually like 'baking' with the microwave, but this recipe works great. The topping comes out crispy on top, moist inside, and delicious all around. It's a wonderful dessert that's quick and easy to make. Best served warm with vanilla ice cream or whipped topping.
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Chef John's quick and easy cast iron cornbread is made with buttermilk and honey.
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This Icelandic cake recipe uses lemon flavoring and cardamom extract in a unique and delicious Christmas cake you'll want to make anytime.
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This cookie is soft and delicious. The smell of cinnamon will fill the house when you bake these.
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I've made this quick and colorful appetizer for many great dinner parties. Serve with fresh salsa, guacamole or sour cream as dipping sauces--or by itself.
www.delish.com
Recipe for Cheese Soufflé, as seen in the October 2009 issue of O, The Oprah Magazine.
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This enchilada recipe uses chicken, salsa and chilies wrapped in flour tortillas and baked under a blanket of canned nacho cheese soup.
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These cookies have been a Christmas family favorite for 20 years. Flaky and buttery, they are worth the effort. Almonds can be substituted for hazelnuts.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.