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"I loved this recipe. I am eating a buttered biscuit right now. I too baked at 375 for just 10 minutes. Had I gone any longer or hotter, they'd have been burned. I used freshly ground flour, 1 cup soft white, 1 1/2 cups Prairie Gold. Amazing!"
"Wow, that is rich. It is a good idea for a recipe, but the cake itself it kind of flat. I was wondering why it doesn't call for any baking soda. And I would say the icing is double what you actually need. If I cut the icing in half next time, it might not be as sickeningly sweet as it is. It does have a great flavor, a real muddy, soft, eat it..."
"Wow. So yummy, I'm eating one while I type. I've made them twice this week. I think they came out better the first time when I used Ghirardelli's Sweet Ground Chocolate and Cocoa than the 2nd time when I used Ghirardelli's unsweetened baking cocoa. But both are amazing and so so easy.Thanks! "
"Amazing! I grind my own grain so I used soft white whole wheat and butter and rolled my own oats fresh (it doesn't have to be quick oats).So rich and yummy. The word "bar" just doesn't do them justice. I thought the baking time was right on.Thanks!"
"This is my new 'standard' bread. It's great for eating plain or with butter/honey/peanut butter, makes excellent grilled cheeses. I also diced and baked a few slices for 10 minutes at 350 for awesome crunchy crutons.We're going thru it so fast, four loaves hardly last 3 days. I also have 4 kids. I am using my local raw creamed honey and milk i..."
"I made this in home ec in high school once. My kids love it and it only takes a minute or two (literally) to put it together. Now if i only had a lock for the freezer door while we wait for it to set."