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cooking.nytimes.com
This moist loaf, made with olive oil and yogurt, is less sweet and more complexly flavored than most zucchini breads Grated lemon zest gives a gentle brightness, while brown sugar adds a caramel sweetness, and cinnamon makes it spicy and rich Serve slices plain or buttered, or spread thickly with cream cheese for a more tangy and luscious variation.
www.allrecipes.com
You'll want to wake up to this buttermilk waffle recipe from the Saskatchewan prairies, best served with Canadian maple syrup and crisp bacon.
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Yeast buns that taste and look like soft pretzels! These buns are great for sandwiches or as a dinner roll. Try them as a hamburger bun for burgers topped with Swiss cheese and honey mustard!
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An easy drop cookie, and one of my husband's favorites. Use real butter in the recipe.
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This savory recipe for all-beef meatloaf is flavored with cremini mushrooms, fresh thyme, rosemary, red wine, and fontina cheese.
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From old German cookbook...here are the peppernuts made with corn syrup
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End your meal with this chestnut and apple ciambella recipe by chef Mario Batali.
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A non-alcoholic drink made with cherry juice and ginger ale.
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Salted peanut cookies. If you use self rising flour, omit baking soda and salt.
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Butterscotch chips and pecans make a delightful tasty cookie.
www.simplyrecipes.com
Chocolate lime cookies with crunchy cocoa nibs, perfect for dipping in lemonade.
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Strawberry daiquiri mixer, orange juice, lemon-lime soda, and vodka come together into a cocktail that tastes just like Fruity Pebbles™.