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The spices in this pumpkin bread blend together nicely, representing all things desired with the promise of new beginnings.
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This banana bread recipe has a neat trick -- it's baked in a pan that's been coated with butter and cinnamon sugar for the tastiest crust ever.
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A recipe for lemon pound cake has been handed down through a family as an Easter tradition. The tender, moist cake is full of chopped walnuts, and a hint of almond flavor adds richness.
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This is, quite possibly, the bread salad to end all bread salads Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic
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This monkey bread recipe adds bananas to the classic treat using buttermilk biscuit dough.
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Raisin bread pudding made in just a few minutes in the microwave.
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This is a great way to use up day-old bread.
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Delicious and super simple to make! This is the stuffing to make if you're looking for simplicity in your stuffing. You can use either fresh or stale bread in this recipe.
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This recipe is by Robert Farrar Capon and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cinnamon Raisin Bread Pudding Recipe from Food Network
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Perfect alongside soup or salad, this flat-bread uses refrigerated pizza dough as its base. This flat-bread also makes a great snack served with pasta sauce for dipping.