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A lemon pound cake made with yogurt instead of sour cream.
cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Quick and easy make ahead yeast bread. Can also make cinnamon rolls from this recipe.
Ingredients: margarine, water, salt, sugar, yeast, eggs, flour
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A big layered Mexican-inspired casserole of tortillas, refried beans, Mexican nopalito cactus, and ground beef is stacked like a lasagna and baked. It makes a big batch that's great for a crowd.
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Flaky, buttery buttermilk biscuits are perfect any time of day.
www.chowhound.com
Tired of the usual vegan pancake procedures that call for weird egg substitutes like applesauce or flax seed, I experimented with copious amounts of baking powder...
www.delish.com
These cupcakes are a refreshing sweet treat.
Ingredients: flour, salt, butter, sugar, lemon, orange, lime, vanilla, eggs
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Chef John makes homemade ice cream cones using an aluminum-foil mold to shape them. Great way to use up extra egg whites.
www.delish.com
Ground hazelnuts in the dough give these Nutella sandwich cookies extra crunch.
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Chocolate kiss filled cookies. A wonderful chocolate treat.
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These cookies are thick and bake up really soft. Great for cut out cookies.
www.delish.com
Transform a familiar (and irresistible) bar snack into dinner by serving spicy chicken and a cool dipping sauce with potato salad for a side.