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Use fresh or frozen fruit in this stunning twist on the upside down cake.
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The sour cream makes these bar cookies with raisins and oats get you very moist bars.
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I grew up in a Jewish neighborhood where a traditional snack was Mandelbrot. I so enjoyed visiting my friends as these homey cookies came fresh out of the oven with the most fantastic aroma. Luckily for me, one of the mothers shared this recipe and I've cherished and enjoyed it ever since.
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Delightful blueberry muffins with an easy to make streusel topping.
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This cake is good to make a day ahead, and is very popular at potlucks.
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Fresh peach muffin batter is sprinkled with crumbly cobbler topping and baked into sweet crowd-pleasing muffins.
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This is a gorgeous moist and gooey coffee cake! Use any type of fresh or frozen fruit, or combination of 2 fruits. Peach, cherry, blackberry and/or red raspberry are some of the best. The deep baking pan is required due to the bubbling caramel sauce and the height of the cake. Every time I serve it I get rave reviews!
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Bananas and sweet potatoes are mixed together with raisins and pumpkin seeds to create a moist fall cake.
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A delightfully spiced treat, this gingerbread cake with lemon glaze with be a welcome addition to any holiday table!
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My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes wonderful! Now that Nana is gone, I'm continuing the tradition.
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Based off of Mrs. Sigg's popular recipe for snickerdoodles, this recipe uses all butter and adds a hint of ginger for an extra zing.
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Leftover cranberries from Thanksgiving are a tangy and colorful addition to apple pecan cake for the holiday season.