Search Results (10,179 found)
cooking.nytimes.com
This recipe is by Mark Bittman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Melts in your mouth - a rich cookie! Dough may be kept in refrigerator as long as 1 week, freeze dough for longer storage.
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This is the best tasting, easiest prepared springerle recipe I have baked over the past 35+ years. I use a springerle board for ease, vs. the rolling pin. My friends still love to receive these as gifts each Christmas.
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A simple scone recipe that can be customized in a myriad ways.
Ingredients: flour, sugar, baking powder, salt, butter, egg, milk
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Baking mix gets combined with Cheddar cheese, garlic, parsley, Parmesan and milk to make these wonderfully easy biscuits.
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Canned tart cherries, buttermilk, cherries, and buttermilk baking mix are all you need to make this quick and easy dessert.
Ingredients: cherries, sugar, buttermilk, milk
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This recipe can be your starting point for a wide array of sweet and savory muffins, depending on what you decide to add. You can choose blueberries or Cheddar, for instance. It's up to you.
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Tender potatoes, rich cream, and two cheeses bake up into one fantastic au gratin potato dish.
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No eggs or milk on hand? This moist, orange cake is great whether or not you're vegan.
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Try this recipe for anise-accented cookies sweetened with honey for a unique addition to your baking rotation.
Ingredients: eggs, honey, milk, baking soda, flour, anise
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A simple dough of flour, salt, oil, baking powder, egg and water yields plenty of pierogi wrappers, ready to be stuffed with the filling of your choice.
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Seasoned potatoes are sliced into fans, drizzled with melted butter, and baked with a cheesy breadcrumb topping.