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Extra large ginger cookies, with ground ginger, cinnamon, cloves, and molasses.
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These sweet muffins incorporate corn kernels as well as corn meal for a bigger corn taste.
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Transform your overripe bananas into tasty banana waffles made with whole wheat flour for a hearty start to the day.
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This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
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Any flavor of jam can be used in these festive holiday sandwich cookies.
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Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.
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This Dundee cake recipe uses candied fruit peel and candied cherries to make a delicious version of a Scottish Christmas favorite.
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Sour cream has a wonderful way of helping produce tender baked goods, such as these delicate biscuits.
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Make a delicious homemade marzipan flavored with almond extract and rose water in your food processor with this easy 5-ingredient recipe.
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Who can resist blueberry waffles with blueberry syrup?
cooking.nytimes.com
Kale salad may someday go the way of other clichéd salads of yore — the bean salad, the chef’s salad, the beet salad with goat cheese But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons
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Delicious chocolate bundt cake infused with bourbon whiskey.