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A naturally fermented, spongy, gluten-free flatbread from Ethiopia is made from teff flour and water, using wild yeast to ferment over a couple of days.
Ingredients: teff flour, water, vegetable oil
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Quite delicious! Very delicate and dainty. Petticoat Tails can be tinted, use a few drops of red food coloring for pink cookies or a few drops of green for a minty green cookie (add mint flavoring).
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A sweet and tangy cheese filling is rolled up in this rich babka dough, which is coiled into a fluted tube pan and baked.
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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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These delicious crispy and chewy ginger cookies with dark molasses will disappear faster than the half-hour it will take to make them.
cooking.nytimes.com
Chocolate and orange are a traditional pairing, but not one that I've always liked Chocolate has all the muscle in the partnership It mocks the pleading, too-sweet orange
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Make tasty cinnamon rolls without yeast using this easy recipe and basic pantry ingredients; it's a total winner for a family brunch.
cooking.nytimes.com
This recipe is by Corby Kummer and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Master the classic ham and cheese crepe, a French favorite that proves simple is best with the right technique and some Gruyere cheese.
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This strawberry cake uses a strawberry puree as a natural strawberry flavoring. It tastes light and fresh with a cream cheese frosting and goes well with any occasion.
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Try this delicious recipe for Boston cream donuts: basic yeast donuts filled with vanilla custard and glazed with chocolate glaze.
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Your favorite, classic fruit cake! Before serving, drizzle with brandy, rum or other liquor, if desired.