Search Results (10,179 found)
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These bars are lower in fat than most bar cookies.
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Made with whole wheat flour, ground oatmeal, turbinado sugar, molasses, almonds, unsweetened coconut, and carob ships, these wholesome cookies are just the thing to grab for breakfast on the run, or as a satisfying afternoon snack.
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Cake flour, butter, egg whites, and milk are mixed with vanilla and almond extracts in this classic white cake recipe.
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While trying to use up some excess sourdough starter, I developed this recipe. The scones come out really tender and moist and my kids love the cinnamon-y taste from the apple pie spice.
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Ground flax seed provides some texture to these nutmeg and cinnamon flavored donuts.
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This cake recipe uses sourdough starter in the batter for a uniquely delicious cake with a strong milk chocolate flavor.
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Chocolate chips and coconut make delightful additions to this loaf of zucchini bread.
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This bundt cake recipe is made with Guinness and ginger, then drizzled with salted caramel. In 1 hour you will have a delicious bundt cake.
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This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake.
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This is a good recipe for persimmon cookies. These cookies are wonderfully sweet and delicious.
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This rich recipe is great for either a brunch or breakfast. You can make this a day ahead if you want to serve it for an early morning breakfast. Just reheat in the microwave. You may use any combination of cheese in this recipe, even non-fat.