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This version of the classic is easy to make while remaining authentic and true to the original. This may be the fastest yeast bread you make; it takes only one hour from conception to completion.
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You get two loaves of dense and nutty bread. This recipe also calls for vanilla for heightened flavor.
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My Bavarian Oma made these large dumplings to accompany roast pork or game dishes, any meat with gravy, or with mushrooms in a creamy sauce. Serve one dumpling alongside your meat, and cover with a little gravy.
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This is a loaf with the pure taste of bananas and the toasty crunch of macadamia nuts.
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Spaghetti, ground beef, and Italian cheeses are stuffed into a braided pizza crust and baked for a fun meal everybody will enjoy.
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This is an old family recipe, and it is very moist!
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Puree bananas and a peach, and add the secret ingredient of hot chocolate mix for a new twist on the traditional banana bread.
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When the pan is well buttered and floured, the loaf is easy to release and has neat sides. Using a pastry brush, spread room-temperature butter on the inside of the pan, including corners. Dust the pan with flour to coat butter completely.
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A spicy bread-like cake containing lots of mixed dried fruit. This would make a perfect Sunday lunch dessert served warm with vanilla custard.
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Serve for breakfast or a quick snack.
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This is an orange flavored gingerbread for the bread machine that is especially good with chocolate syrup or hazelnut spread.
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This recipe uses refrigerated biscuit dough coated in a mixture of sugar and apple pie spice.