Make and share this Strawberry-mango Muffins recipe from Food.com.
Author: Tearanii
My neighbor borrowed a bundt pan and brought it back with half a cake in it. It did not last long. This is VERY moist and delicious!!!!
Author: Ambervim
A great crust for quiches. Use it with the Artichoke, Leek and Ham Quiche Filling #200905 or your own favorite filling. From Jan Roberts-Dominguez's "The Onion Cookbook". I've included both her by-hand...
Author: Acerast
This recipe is based on an article in the San Jose Mercury News by Stacy Diaz. I tried it and didn't need near as much water as the recipe indicated. The dough should not be sticky. This recipe is healthier...
Author: quixoposto
Make and share this Cheesy Herbed Crescent Rolls recipe from Food.com.
Author: Rita1652
This comes from the Betty Crocker Cookbook, 1980 printing. It is very moist and gets gobbled up quickly in my house!
Author: Keelie27
Take from the Healthy Cooking Sugar Free Cookbook. Fruit biscuits are always a firm favorite and do not need any added sugar when made with plenty of fruit.
Author: Sam 3
Need another use for your sweet potatoes? Want to make something sweet & special for the holidays that doesn't take a lot of time? Try these out.
Author: Rachel-Snachel
Submitted for Zaar World Tour '06. My recipe card says I got this from Family Circle Magazine in December 1986! I must have made it back then sometime, because there's a red star on the card, (good for...
Author: Chef PotPie
Make and share this Low carb cilantro tortillas recipe from Food.com.
Author: jan007
Perfect for brunch, teas, bridal showers, baby showers or just to nibble on while you enjoy your morning coffee. Recipe is from Southern Living.
Author: Dreamgoddess
I got the pizza dough recipe from my Breadman Breadmachine book. I made a 2 lb. dough. I put the ingredients into the machine in the order as I have listed them. I added fresh and dried herbs, a small...
Author: Chef Joey Z.
New York style Deli Rye Bread for excellent sandwiches. It uses a higher proportion of bread flour to rye flour making it lighter in texture.
Author: Aparna Balasubramanian
I made this coffee cake for a Christmas brunch last year and it was received really well by gluten and gluten free eaters alike! The pudding really helps combat dryness which can be a problem in gluten...
Author: india31
A recipe from Cooking with the Noonday Chef 3 by Walter Lambert. Chef Walter, as he is known on a local news program, featured this recipe on his cooking segment. Produces a moist, dense loaf. The preparation...
Author: Misa3446
Do you like waffles, pancakes or French toast? If so, you'll want to try this yummy popover, it's like getting all three in one. Grab a wedge quick or it will disappear before your eyes! Pure heaven!
Author: QTPetootie
Quickest biscuits. You can make these in 12 minutes from the time you decide you want Biscuits. They are delicious and came from a cooking show that was on the air years ago. I did not believe you could...
Author: LR Beckwith
Special enough that guests will think that you've really gone all out for them and easy enough that you can make then frequently for the family. It makes 12 biscuit squares but the men and teens will eat...
Author: Annacia
I saw this on Food TV Network, and can't wait to try them! Croissants are so expensive! Nice, easy way to make them at home!
Author: Wildflour
Ok, I'll admit that I'm on a Halloween binge and having a bunch of fun! These aren't realy moldy. For regular biscuits just leave out the coloring.
Author: Annacia
This is a quick little biscuit bite made with only 3 ingredients. Perfect for a dinner party. This recipe was featured in my local paper. The biscuits can be varied by sprinkling with fresh Parmesan cheese...
Author: mary winecoff
These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving. Easily doubled, We enjoyed them thoroughly! Recipe by Bon Appetit Test Kitchen; this was in the November 2008 of Bon...
Author: Manami
Copy Cat Recipe. These turned out real good! The smaller the better for putting the dough on the pan. I use my cookie dough spoon. The recipe says "brush" biscuits -- I say SMOTHER :O) And the cooking...
Author: MissTiff16
This recipe is from Baking Illustrated, it is a very time consuming recipe but makes the best cinnamon rolls ever. You will not be disappointed. They turn out light, airy and wonderful. This recipe uses...
Author: Pumpkie
I like to serve this bread as an appetizer, but you could also include it with a meal. It has a delicious savory flavor.
Author: Chris from Kansas
This is a super simple, tasty variation of crostini. I found this in the Chicago Tribune and love how fast I can whip it up to go along with a quick, after work, soup or stew.
Author: Hey Jude
I received this recipe many years ago from a Home Economics teacher. It is very good and I make it every year.
Author: adopt a greyhound
This is a soft pizza dough with a blend of herbs and olive oil topping. The dough is refrigerated to prolong the rising processes and develop the flavors of the flour.
Author: vhararah
Make and share this Apple Danish Pastries recipe from Food.com.
Author: love4culinary
My family recipe for johnny bread. Delicious! This tastes great cut open and spread with butter. Cheese is a tasty addition too.
Author: byZula
I'm always looking for low calorie recipes duet to my ballet, and my parents are very supportive. My mom just remembered a recipe that my grandma (I call her 'tata', hence the name I gave it...) used to...
Author: pballerina
Found this gem in The New York Times - I plan to make them this week. Oh, my DF, a lovely woman of Polish descent who has kept her Brooklyn accent after being gone so many years, will be soooo surprised!...
Author: Busters friend
Quick sweet cornbread recipe. This was DH's late grandmother's recipe. I like it because I can mix it up and be taking it out of the oven in less than 30 minutes. Great with chili, ham and cabbage, dried...
Author: Zewbiedoo
Make and share this Savory Olive-Nut Bread recipe from Food.com.
Author: kiki_mora
Close your eyes and imagine a buttermilk biscuit stuffed with mozzarella cheese, Then covered in pizza sauce and baked to perfection. Your mouth is watering isn't it?
Author: KimmieOH
Make and share this Sour Cream-Blueberry Coffee Cake recipe from Food.com.
Author: Alan in SW Florida
Make and share this French Toast Forest Casserole recipe from Food.com.
Author: Food.com
A twist on traditional Southern cornbread! Easy and inexpensive to make. I usually make this with Fried Pork Chops, and everyone loves it! If you're on a budget, this is great, because the mix itself is...
Author: Britni
A Dutch family favorite. Spread lightly with butter before serving with coffee. I'm not 100% sure what the yield of this recipe is.
Author: little.miss.sunshine
Make and share this Quick Bread Gluten Free Pizza Crust recipe from Food.com.
Author: Concoctionista
Make and share this Vegan Biscuits and Gravy (Using Bisquick) recipe from Food.com.
Author: zaar junkie
Simple and delicious, this coffee cake is great served warm, or refrigerated and served cold. The recipe came from an older Penzey's spice catalog. Uses frozen puff pastry. Makes a great dessert. I usually...
Author: Jezski
Make and share this Double Toffee Delight recipe from Food.com.
Author: sweetcakes
This recipe is an adaptation of Recipe #43708. You can substitute any flour for some or all of the whole wheat. I have used half spelt or oatmeal; I even stirred in some nutritional seaweed flakes and...
Author: Little Mama Dia
This recipe is adapted from the one that won Brittany Ayers her first blue ribbon when she was just eight years old. Fresh berries are best for these muffins, but you can also use frozen. Published in...
Author: Marz7215
Make and share this Parmesan-Garlic Breadsticks recipe from Food.com.
Author: MightyStickFigure
I've been wanting to make graham crackers from scratch and I believe the recipes I have found call for whole wheat flour. Not surprising since I don't see graham flour sold in the stores! I used this in...
Author: Chef Tweaker
My challah varies according to the weather and my whim. The basic formula has changed through the years; I use less sugar and oil now and fewer eggs. The key is knowing that you can always add more flour...
Author: Joan Nathan