Search Results (605 found)
cooking.nytimes.com
This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts.” The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.
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These sugar-dusted bowties are flavored with a shot of whiskey.
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The pungency of sauerkraut is balanced by molasses and brown sugar in this tasty bread-machine rye bread.
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This whole wheat and rye bread gains a softer texture with high-gluten flour. Both coffee and cocoa deepen the flavor as well as the color. Caraway seeds add a subtle crunch.
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This is a bread machine recipe that includes a little cocoa to darken the loaf and caraway seeds for extra bite.
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This is my version of the best grilled cheese inspired by a local restaurant in DC. Rye bread is broiled with three types of cheese then pressed together to make a masterpiece of a hot sandwich.
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This is a bread machine recipe that includes a little cocoa to darken the loaf and caraway seeds for extra bite.
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Savory rye breadsticks are perfect with soup or salad or on their own as a quick snack.
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This bread was suggested at a class I gave on making breads using whole grains. A woman in the class wanted to make some bread for her husband who was allergic to wheat. She called me the next day to report it was very good. I was so happy for them, because her husband hadn't eaten bread in such a long time, and was so thankful.
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With rye, maraschino, and Amer Picon.
Ingredients: whiskey, vermouth
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This dense, trufflelike cake is made with Irish whiskey and served with whiskey-flavored whipped cream.
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Chock-full of raisins, lemon peel and spices. The light brown sugar and whiskey give this cake a mild butterscotch type of flavor.