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"Followed the recipe to the letter and it came out perfectly. The bread came out with a nice firm texture - perfect for slicing for sandwiches. I substituted powdered buttermilk for the powdered milk with no ill effects. Delicious."
"This is the recipe to pull out when your garden is over run with zucchini and squash and your family is begging, "No more squash!" It has a nice little kick with the red pepper (I added a 1/2 tsp.) I added the left overs to my spaghetti sauce and served over pasta. Delicious."
"These were delicious. I give the recipe 5 stars because they came out super moist and delicious. My neighbors, co-workers and family (I had a LOT of squash) loved it. BUT! Be warned about the name. They came out very cake-like. It will be the most moist and delicious cake you've ever made, but not really brownie consistency."
"Excellent recipe for those who find 100% Whole Wheat breads too heavy and without much taste. Even the "I hate whole wheat bread" contingent in my household love this bread. I've made it with unsulphured molasses and it comes out of the machine perfect every time. Using bread flour or all purpose flour for the white flour component doesn't seem to..."
"Simple and straightforward recipe. I made mine into a Mexican Hot Chocolate by adding spices and omitting the marshmallows. Like the others, I chose it because it used dry milk powder instead of pudding mix or dry creamer."
"I guess from the title I was expecting a different taste or texture. If anything, they were slightly more moist than my standard corn muffins. If you are simply looking to use up some pumpkin, they're fine."
"I followed the recipe exactly except I substituted a tablespoon of lemon juice because I didn't have any zest. I found the time to be about right for my oven. You wouldn't believe heavy whole wheat could be this fluffy. I'll be making it again."