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Bow shaped pastries that are fried and dusted with confectioners' sugar. So good!
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A rich and delicious sour cream pound cake is baked in a Bundt pan lined with chopped pecans.
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Moist and light cake made with mayonnaise is topped with an irresistible peanut butter icing that will have everyone coming back for seconds.
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This is an old family recipe that I 'tweaked' by adding macadamia nuts. I bake about 1,000 of these every year for our St Joseph Garden Tour and I don't even have any crumbs left.
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This is a classic German strawberry roll recipe (Erdbeerrolle) made with sponge cake, whipped cream, and strawberries. If can also be made with different berries.
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This recipe delivers a deliciously fruity variation on oatmeal cookies, packing them with apple and walnuts.
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This is the best pumpkin roll I've ever tasted. Everyone who tastes it always ask for the recipe. Note: One 29 ounce can of pumpkin will make 5 pumpkin rolls. Dust with additional confectioners' sugar, if desired.
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This moist and chewy oatmeal raisin cookie recipe makes the best version of an old favorite.
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Blackberry cake with a buttery crumble topping is the perfect way to use up blackberries at the end of summer. Serve with a scoop of vanilla ice cream.
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This is a soft molasses cookie from about 30 years ago. If do not like walnuts, substitute with raisins or other types of nuts.
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Moist and tender, this cake has a great blueberry flavor with a hint of cinnamon.
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These soft molasses cookies have a touch of spice from cloves, cinnamon, and ginger.