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A sweet and sumptuous baked French toast recipe which is prepared the night before and baked in the morning.
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An apple crisp with an oat crumble topping is served with warm cranberry compote in this easy recipe for fall.
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Coconut milk enriches and flavors this custard. We suggest using fragrant pandan juice (from the palm-like pandan tree) instead of vanilla for a more Malaysian flavor.
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Three old-fashioned chess pies are stacked together and iced with a caramel glaze in this vintage recipe.
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White bread has nothing on this recipe for 100% whole wheat bread stuffed with peanut butter and jelly right in the loaf!
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Wonderful citrus flavors lace this delicious, raisin pie. Raisins are plumped and sweetened in orange and lemon juices, with smidgens of rind stirred in for more flavor and wonderful texture. A bit of flour is added for thickening, and then this yummy filling is poured into a prepared crust, topped with another and baked in a hot oven.
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We made these cookies in school during the 1950s. They are delicious. May substitute butterscotch chips, peanut butter chips, or raisins for chocolate chips.
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Canned sweet potatoes are mashed and combined with sugar, eggs and vanilla, then topped with a brown sugar and pecan crust and baked.
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Gluten-free, egg-free chocolate chip cookies.
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Cranberries and cornmeal give the traditional Linzer cookies a new taste and texture that is impossible to resist!
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Blueberry zucchini muffins are a tasty and colorful breakfast or on-the-go snack the whole family will like.
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Enjoy this easy, budget-friendly turkey sausage and acorn squash dish on an autumn evening.