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This recipe uses brandy and almonds to make buttery Greek-style crescent-shaped cookies.
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Another recipe to use up those pesky zucchini, turning your autumnal bounty into bar cookies with walnuts and dates.
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I don't know where this recipe originated, but it was a favorite of my Mom's when I was growing up. Her notes on the recipe says, "County Fair Winner". The dough is batter-like in consistency and cookies are very soft and cake-like.
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These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar.
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A light cake that bakes on top of lemon pudding.
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Sweetened with maple syrup and scented with cinnamon and nutmeg, this whole wheat sweet potato bread is an easy recipe for a lunchbox treat.
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Get Crepes a la Gelee Recipe from Food Network
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Chopped raisins sweeten these dark, bran-packed muffins that are made with yogurt and applesauce instead of buttermilk and shortening.
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This classic French sponge cake is a dense cake that is delicious dusted with confectioners' sugar and served with lightly sweetened whipped cream or a fruit coulis. Cut it into 10 generous pieces.
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Get Kahlua and Horchata Cupcake Recipe from Food Network
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Featuring rhubarb and a lightly sweetened oat topping, these rhubarb crisp muffins are a fantastic breakfast treat.
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These mini marzipan pumpkin cakes will keep at room temperature up to 1 day.