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My family goes crazy over these soft, fruity cookies. They are easy and quick to make too!
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These waffles substitute sour cream and yogurt for milk. The inspiration came about one morning when there was no milk in the house.
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Gosh these sound healthy and good. Soy milk is mixed in with whole wheat flour and cornmeal to make this wonderful batter. Pour onto a hot griddle or pan and cook each side until golden. Douse with maple syrup or the blackberry syrup above.
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This is an easy, quick recipe for cornbread that's dense, and adjustably sweet. It will smell great as it bakes and comes out with a great golden crust. It can accompany anything. I love it served with salad, soup, or chili. Add herbs for extra flavor.
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This corn bread goes well with just about anything. I always make it when we have chili. The sour cream makes it nice and moist.
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Ginger, vanilla, and molasses make these dark pancakes taste like gingerbread!
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Delightful lemon flavored cookies.
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The peanut butter in this dough creates a crumbly cookie.
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This has been in my family forever. The secret is to NOT overbake it - that will ruin a chocolate cake every time.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 12 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Love Red Lobster® Cheddar cheese biscuits? Try this copycat recipe for a batch of quick and easy, warm and cheesy dinnertime side treats.
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These are quick, easy, vegan biscuits. I especially like them with soup or vegetarian chili.