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cooking.nytimes.com
As I was playing around with the mixture for these not-too-sweet scones I learned that if I used as much liquid (in the form of buttermilk or yogurt) as I usually do in my scones, they wouldn’t be flaky That is because the apple provides plenty of liquid You just need to add enough buttermilk or yogurt to bring the dough together
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We love the sweet multigrain crust in these wholesome dried-fruit bars.
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I got the idea of a Blueberry Cranberry pie from the Pie & Pastry Bible but, like any creative cook, adapted it to my own liking. This pie receives rave...
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Get Oatmeal Raisin Skillet Cookie with Honey Cream Recipe from Food Network
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Get Hearty Chicken and Dumplings Lightened-Up Recipe from Food Network
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Get Apple Crisp Recipe from Food Network
cooking.nytimes.com
These muffins aren’t at all like the cakey blueberry muffins from your local coffee shop They have a nice texture and a wholesome, grainy flavor Better yet, your child will get lots of fruit in each muffin.
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Inspired by the Girl Scouts, a peanut butter Do-Si-Do cookies recipe.
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Get Oatmeal Cake with Penuche Frosting Recipe from Food Network
cooking.nytimes.com
This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center It is pure peanut sophistication; two crunchy, crisp peanut butter cookies filled with pillowy peanut-butter frosting These cookies spread a fair amount while baking, so be sure to give them plenty of room on the baking sheet and let them cool and firm up before filling
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Get Compost Cookies Recipe from Food Network
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This recipe for spiced pumpkin-oatmeal cookies is loaded with pumpkin, cinnamon, ginger, and nutmeg, and drizzled with maple icing.