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This is classic indeed, with both all-purpose and whole wheat flours and two rising times for two small loaves of good, old-fashioned wheat bread.
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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: rum, cointreau, lemon juice, ginger
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Everyone's favorite, chocolate chip cookies, get a delicious update with the addition of oats and blueberry jam to the dough.
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Chicken is marinated in a lemongrass sauce and topped with a chile-ginger sauce in this a quick, fresh dinner prepared in a Panasonic CIO.
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This batter of bran cereal, flour and buttermilk will make four-dozen muffins and keeps in the refrigerator up to six weeks, so you can always have hot bran muffins in just the few minutes it takes to bake them.
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A chewy oatmeal raisin bar cookie with a hint of cinnamon.
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Peanut butter chips and pecans baked in a simple and delicious pie.
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The name says it all. Use pancake syrup instead of the corn syrup, if you wish.
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No yeast means these will be ready in a jiffy. Raisins and sweet cinnamon butter fill the inside, and put a dab in the muffin tin to increase the all-important gooey factor.
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Maple syrup and vanilla extract flavor this appealing fall pie.
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Fresh tomatoes are milled, then cooked with beef bouillon and a bit of sugar before being combined with roux-thickened milk in this velvety bisque.
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This is an open-faced peach pie that begs to be served with great spoonfuls of ice cream. Sliced peaches are piled into a prepared crust, slathered with a sweet buttery concoction, and baked until the crust browns and the peaches are tender and glistening.
Ingredients: sugar, butter, flour, egg, vanilla, peaches, pastry