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An intensely flavored layer of lemon custard atop a crisp, sweet shortbread crust makes these favorite cookies almost like little slices of lemon pie.
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Fresh peaches and blueberries are cooked in brown sugar, butter, and lemon juice until thick and bubbly, and then spooned into a prepared casserole. Dollops of sweet batter are mounded on top, sprinkled with nutmeg or cinnamon, and baked.
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The crust is graham crackers studded with pecans. The filling is whipped cream and cream cheese with a splash of orange liqueur. And the topping is a sweetened fresh cranberry sauce. Chill and decorate with whole cranberries and a sprig of mint.
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Pumpkin cupcakes are easy to prepare thanks to baking mix and canned pumpkin puree in the batter. Top cupcakes with homemade cream cheese frosting.
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The name says it all. A delicious bar cookie with rich date filling.
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Longtime companions cranberry and pumpkin are ripe for a culinary renaissance. Here, they become a spectacular salad course or light lunch.
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Fresh Granny Smith apples, cinnamon, and nutmeg make these easy apple pie bars a crowd-pleasing choice especially when covered with caramel.
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These caramel rolls start with an easy dough that's then coated with peanut butter and baked while soaking in pool of homemade caramel sauce.
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How can this pie miss with scrumptious ingredients like grated orange rind, pumpkin puree, sweetened condensed milk, whole pecans, brown sugar and oodles of spices? The pumpkin filling is whipped up, poured into a prepared crust, and in the last minutes of baking, a yummy pecan streusel is sprinkled over the top.
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Make the night before, rolls rise in the fridge overnight and bake the next morning. Easy and delicious. Enjoy!
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This is a good wholesome cake, especially for the fall.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.