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These yummy muffins are packed with whole wheat flour, flax, wheat germ, and lots of chocolate!
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These flavorful oatmeal breakfast cookies loaded with raisins and dried cranberries are made with instant apple-cinnamon oatmeal to keep you filled up all morning.
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These honey granola breakfast bars, made with oats, wheat germ, dried fruit, and walnuts, are a hearty on-the-go breakfast or snack.
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Some flour, vegetable shortening, water and a pinch of salt is all that 's needed to make this very flaky crust that will make your favorite pie even better than usual.
Ingredients: flour, salt, shortening, water
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This recipe is by Harold Mcgee and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This potent syrup marries well with rum.
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A true Swiss Baumkuchen is almost impossible to make at home. It requires a rotating spit, and almost a gallon of batter, and loads of time. This is a smaller version, although it too takes time. The results taste a little like a Kit-Kat bar. The many layers will remind you of the famous Dobostorte.
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Get The Perfect Yellow Cupcake Recipe from Food Network
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These buttery, nutty-tasting shortbread cookies are cut out into holiday shapes, and decorated with colored frosting and edible glitter to make your cookie tray festive.
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Vegan double chocolate, peanut butter, and banana cake is super moist and chocolaty that even non-vegans will love it!
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A vanilla custard filling is poured into a graham cracker crust, topped with almond-flavored meringue, and sprinkled with graham cracker crumbs. It's then popped into a hot oven just until the meringue peaks are golden.
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Made with coconut flour, cranberries, and jalapeño, these pseudo cornbread muffins would make a great addition to a Thanksgiving table.