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Use lemon extract to make this recipe for lemon-flavored tea biscuits that go great with hot beverages or as an anytime snack.
Ingredients: flour, baking soda, salt, butter, sugar, lemon, eggs
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These juicy vegan blueberry muffins are made with applesauce, vanilla soy yogurt, and oil instead of butter and egg. They taste best fresh.
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Fluffy cake infused with lemony limoncello liqueur is the perfect ending to an Italian dinner.
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Cornmeal gives these waffles extra texture without weighing them down.
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This recipe is by Barbara Kafka and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Nobody makes oatmeal cookies better than Grandma! These are flavorful and spicy.
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Double chocolate gluten-free cookies are easy to prepare with a variety of flours including sorghum flour, creating a chewy and delightful treat.
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Watch guests' faces light up as you cut into this rainbow-colored four-layer cake filled with candies and sprinkles like a pinata.
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Butterscotch chip cookies with crispy rice cereal!
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An easy, flaky buttermilk biscuit recipe with smoked bacon, cheddar cheese, and herbs.
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The sauerkraut cannot be tasted; you think you're eating coconut!
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Who needs plums when you have sago, raisins, currants and dates in this steamed stovetop pudding?