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cooking.nytimes.com
Though there is nothing wrong with a bakery cake — all those gorgeous piped roses — there is really nothing better than a homemade cake Homemade cakes say, "It is perfectly fine to stuff into my smallish home, play pin the tail on the donkey and leave with a loot bag holding edible bracelets and a plastic puzzle that will break in a week." Take back childhood, people
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This is a lower calorie quick bread that does not skimp on flavor. Buttermilk guarantees a moist crumb, too. Great for afternoon snack.
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I received this recipe from my retired school-teaching Aunt who selected this as her all-time favorite cookie recipe from the many years of teaching and having students bring in their favorite cookies.
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These prize-winning sour cream biscuits are delicate in texture and taste, enhanced by a scattering of raisins, and hints of sugar and cinnamon.
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Unsweetened chocolate makes these a darker, richer version of gingerbread cookies.
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A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe.
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Buttermilk and vanilla make for two moist, well-flavored loaves.
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If you're tired of having totally flat or stiff and tasteless chocolate chip cookies for the high altitude baker, then this is the recipe for you! If you like firmer cookies, increase the flour by 1/4 cup.
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I don't know where this recipe originated, but it was a favorite of my Mom's when I was growing up. Her notes on the recipe says, "County Fair Winner". The dough is batter-like in consistency and cookies are very soft and cake-like.
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These no-roll sugar cookies are great for the holidays. Children like to shape the cookies into balls and dip them into the sprinkles!
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Fresh lemon zest brightens up this citrusy pound cake. The glaze makes the cake moist and irresistible.
www.delish.com
We cracked the code on how to make delicious-tasting, Harry-approved Butterbeer.