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A low fat, vegetarian and hearty muffin that is wonderful for breakfast, brunch or snacks.
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Bran lends a nutty flavor and makes these sweet indulgences a little more healthy.
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This is a lovely show off cake, especially when you want a fancy finale to a dinner party. Sprinkle with confectioners sugar over top just before serving to make it look even more attractive and delectable.
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This is a great yellow cake which uses up your leftover egg yolks, especially after making an angel food cake. Ice with white icing, coffee icing or chocolate icing.
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Soft pretzels get a quick boil in a baking soda and water bath, are sprinkled with coarse salt, and baked for a golden brown, chewy crust.
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With honey, whole wheat flour, and nonfat Greek yogurt, these cakey cookies are a great snack between meals.
cooking.nytimes.com
True scones are not overly sweet These have wonderful texture; even with whole-wheat flour and all the seeds, they’re light The seed mix I use includes sunflower, pumpkin, sesame, flax and poppy seeds
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This cookie recipe has a rich, buttery flavor and a toffeelike sweetness.
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This recipe is for dumpling dough to be dropped on top of stew as it simmers.
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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M and M's Cookie mix in a jar with tag attached with directions on how to prepare the mix. These make wonderful gifts to give any time of year and also for wedding favors, hostess gifts, baby showers or take to a cookie exchange and make sure to bake some up so people know what they taste like to. Store in a cool dry place away from a heat source so condensation and clumping does not occur. Enjoy!
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A rich, custard-filled champagne cupcakes recipe.