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A gluten-free pie crust is filled with a spicy pumpkin filling that is dairy-free and egg-free.
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This recipe for the classic cake delivers a rich and beautiful Lord Baltimore cake certain to impress your guests.
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Sugary crumbles and blueberries are baked between layers of fluffy sour cream coffee cake in a dessert your guests will love.
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This fancy almond-flavored tea cake, also called a Battenberg Square, features a homemade marzipan.
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Muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra.
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Chocolate cookies are loaded down with chocolate chips and peanut butter candies for a chocolatey-peanutty combination that can't be beat.
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This is a good wholesome cake, especially for the fall.
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This recipe is by William Norwich and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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The three milks in this Mexican favorite soak into the sponge cake, making it creamy and delicious. It's frosted with whipped cream and decorated with Maraschino cherries.
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Bake your leftover blueberries into these petite upside-down cakes, rich and flavorful mini desserts with a touch of ginger and lemon zest.
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Get Deep-Fried Cheesecake Bites Recipe from Food Network
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Apples and walnuts are folded into a cinnamon-spiced cake. This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!