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A wonderful custard type pie. The recipe was given to me by a friend when I had a bumper yield of pears from the tree in our yard. It's a favorite even when I have to buy the pears.
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I have been using this recipe for 15 years. It is my kids favorite!
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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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This lovely recipe makes two pies, so it 's perfect for delighting a small crowd. And it couldn't be easier. Eggs, sugar, evaporated milk, vanilla, cornstarch and butter are stirred together, poured into waiting crusts, sprinkled with coconut, and baked.
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Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as 'that incredible chocolate cake lady!'
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This is a wonderfully moist cake which goes very well with many kinds of sauces.
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A delicious addition to Mardi Gras feasts, these soft doughnut-like pastries from Lyon, called bugnes, are easy to make from scratch.
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Oats and peanuts take the place of flour and bananas of butter in these flourless chocolate cupcakes sweetened with honey and maple syrup.
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Prepared poppyseed filling and chopped nuts are mixed into a simple batter in this quick recipe.
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I use this recipe all the time with the regular candy-coated milk chocolate pieces and it is very good.
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A must for all brownie lovers! These moist brownies are the perfect way to use extra zucchini.
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This warm and nutty banana bread tastes great on a cold winter morning!