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cooking.nytimes.com
You can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm.
Ingredients: flour, egg, milk, butter, grand marnier
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Sweetened rhubarb is topped with a buttery oat layer forming a delightfully colorful dessert that is ready in less than an hour.
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Orange zest and pulp flavor this honey-sweetened yeast dough, which is rolled up around a filling of brown sugar, dried cranberries, and cardamom.
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Almost equal proportions of rye and bread flour make for a hearty rye flavor in this softly honeyed loaf that 's speckled with caraway seeds.
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Another white yeast bread from the bread machine, this one features both all-purpose and bread machine flours along with egg and powdered milk.
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Give your quesadillas a sweet twist by filling them with peanut butter and banana for a perfect start to the day.
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This super simple recipe will have warm biscuits on your table in a jiffy!
Ingredients: flour, butter, sour cream
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Pastry chef Heather Tirrell uses buttermilk to make the ricotta she piles on graham tartlet shells. But any good, store-bought ricotta would be fine, she says.
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A Russian tea-time treat made with a yeast dough, these vatrushki are filled with fresh raspberries.
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Lemon and strawberry come together in these easy and tart muffins.
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Whole wheat blueberry muffins are a great way to start the day.
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Gingerbread Cookie Mix layered in a one quart canning jar. Great Christmas gift. Place a circle of gingerbread fabric between lid and ring and tie a gingerbread man cookie cutter onto jar with ribbon!