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"The taste wasn't bad, but the almond paste was next to impossible to get mixed with the rest of the dough. They didn't "rise" or expand at all and basically turned out to be coffee dunkers. There's other recipes that don't use almond paste. I'll try one of those."
"If you like pumpkin pie, then this is the only recipe you will ever need. It's smooth, creamy and the flavor is next to none! The scalding of the cream and the evaporated milk are what make the texture unique. If you want to bake a pie everyone will remember, don't change a thing about this recipe."
"Very tasty! I get compliments when I bring these for a potluck or use them as a party appetizer. My husband loves them, so this is a keeper."
"Thank you so much! I can enjoy bread again. The texture is perfect. This is also a great recipe because you don't have to hand-knead the dough. My Kitchenaid mixer did all the work. I heated the milk just a bit before adding it and used olive oil instead of vegetable oil. I also used the flours "kristacooks4u" suggested along with the agave nec..."
"I make this with butternut squash. Husband doesn't like rice but he loves this dish. I used more squash (2 cups) and roasted the cut-up pieces first in a little butter and then added it close to the end of cooking time so that it didn't become mashed butternut pieces. "