Search Results (10,815 found)
cooking.nytimes.com
This dense, moist cake is a great baking project for children Cooking with kids requires having a lot of tolerance for mess and a willingness to slow down the process.
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This is a lovely sponge cake that is reminiscent of the Deep South. May be cut into layers and filled and iced with lemon filling, or with whipped cream.
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This fresh blueberry buckle is topped with a cinnamon streusel in this traditional recipe from eastern Canada where blueberries grow wild and abundantly each summer.
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Draining the rhubarb will keep the cake from becoming soggy.
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This is the best banana nut bread I have ever made! So full of flavor. I double the recipe and give it as gifts. Everyone seems to appreciate it.
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Spicy drop cookies with a soft moist texture that are made with zucchini and raisins.
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This recipe was a big hit at a party and with our family at home. It can be frozen for up to a month.
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This moist cornbread with a crisp, golden crust is great with chili or as a quick side dish.
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This sweet and sumptuous popcorn tastes just like a cinnamon roll!
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This cobbler, made with basic pantry ingredients, has lots of fresh blackberries. Top with whipped cream with a pinch of nutmeg added for extra flavor.
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Made with almond flour, carrots, coconut, and cinnamon, these decadent paleo cookies taste like carrot cake and are quick and easy to make.
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A crisp oatmeal cookie with great flavor. Freezes well if they don't disappear too quickly.