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Refrigerator cookies, made with shortening, sugar, eggs, and flour, keep well in the freezer for several months.
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The only way to serve up cheesecake during the fall: in an apple.
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This vintage recipe makes wonderful use of day-old biscuits, baking them with an easy custard to create this chocolate biscuit pudding. Serve this warm with a scoop of vanilla ice cream!
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This fall pear recipe is flavored with ginger and walnuts, served in a crispy phyllo basket, and topped with tangy whipped cream.
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This DIY recipe for a dark-chocolate version of everyone's favorite chocolate-hazelnut spread, Nutella®, will be a favorite.
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These traditional Greek shortbread cookies are flavored with anise.
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This is an eggless pudding thickened with corn starch.
Ingredients: sugar, cornstarch, salt, milk, vanilla
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Oat bran, almond flour, coconut oil, and nuts combine in these chewy cookies which get their sweetness from dried figs, not added sugars.
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This Gluten Free Dark "Rye" Bread is very versatile and works quite well for sandwiches.
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Refrigerated cinnamon rolls are baked with a spiced egg mixture to make this kid-friendly French toast casserole.
Ingredients: butter, eggs, milk, vanilla, maple, cinnamon
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A blueberry and banana smoothie is topped with coconut and almonds in this quick and easy blueberry smoothie bowl recipe.
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A fudgy chocolate cake is topped with a marshmallow coconut layer and chocolate chips in this sweet copycat treat inspired by Almond Joy®.