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The perfect ending to a fall dinner, these classic cream puffs get a golden, sweet and creamy pumpkin filling.
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This whole wheat banana bread is sweetened with honey and rich with peanut butter.
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A must-have for the raspberry lover. I get rave reviews every time I serve this. And because you can use frozen or fresh raspberries, you can enjoy it all year! This recipe makes 2 pies.
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This is a very versatile and fast cake recipe. Not only is it moist and delicious, the same batter can be used to make banana bread and muffins. Delicious frosted with chocolate or cream cheese frosting.
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After I couldn't find a recipe for chocolate sour cream pound cake, I made this recipe by combining three cake recipes and using some suggestions from my brother-in-law. It will stay moist for a week, but this cake is so good it won't last that long!
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Ricotta cheese gives this Starbucks® copycat blueberry pound cake such a lovely texture you just might find it better than the real thing.
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Cherries and almonds work well together in this cake recipe that is great for holiday baking.
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This is a great vegetarian recipe that can be served for any meal. It's one of my dad's favorites!
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Sour cream guarantees a moist and tender loaf. And bananas are sliced instead of mashed in this recipe, giving a concentrated banana taste in every bite.
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You might as well bake pumpkin bread in the large batch called for here, because everyone loves it. Three full-sized loaves, lively with cinnamon, cloves and nutmeg, are your reward. Wrap loaves in cellophane, tie with a colorful ribbon, and give as a gift!
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This recipe was given to me by my aunt. Easy to make and everyone loves it. The hardest part is not eating them all while you are baking them!
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Fresh peaches are baked into a rich buttery topping for a dessert that's perfect for warm summer nights. Serve with a scoop of vanilla ice cream!