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"I don't know why, but I followed the recipe to the letter and it never really "baked" in the centre. It was set, but very VERY moist compared to the rest of the cake and it took it almost 45 minutes to get that far. The kids ate the edges but wouldn't go near the middle"
"Tried this with arrowroot... turned into a slimy mess. Then of course I looked up arrowroot in my Food Substitutions Bible and read "Arrowroot starch should not be used as a thickener for dairy-based sauces, since it turns them slimy". Sigh!"
"These were good - I found that I needed to add about 1 tbsp of milk to the egg mixture to get enough for the cheese, and I used 8 oz of low-fat bar mozzarella instead of the processed string kind (the nutritionist in me wouldn't go for it). I'd sugges adding some cornmeal to the coating too - we did that the second time and it was delicious!"
"Moist is right - and so flavourful!! I even cut out the butter when I had a bit more carrot than called for and it is still melt-in-your-mouth great!"
"The combination of steel cut oats and wheat germ in this bread is awesome, definitely a great texture (if a little dry - I would add a tablespoon of oil or melted butter next time to see if that helped). Only problem I had was getting a decent crust on the loaf... the other recipes I've used for soda breads like this baked them freeform at 375F or..."
"Butter is dairy! And as far as I know MOST oats are highly cross-contaminated with gluten from processing. Those with allergies will have to be very careful AND use vegan "butter"!"
"I won't star this because I haven't made it yet, but to the chef who said oat bran has wheat in it - you are incorrect. WHEAT bran has wheat in it, oat bran has GLUTEN which is a different thing. People allergic to wheat may still tolerate gluten in forms of spelt, Kamut and oats but can't eat the wheat berry itself. Celiacs cannot eat anything wi..."
"This is pretty good - better when I added a tsp of espresso powder and a pinch of salt to the mix to heighten the flavours. I also found a solution to the "frozen solid" problem mentioned by pumpKIM, but it requires you to be home all day for it to work. Every hour of freezing time, for the first 6-8 hours, take it out and using either electri..."
"These are okay, found they needed a bit more flour and less shortening than called for, and a slightly longer baking time. In any case, they smelled heavenly and my sister WONT be finding out the secret ingredient!"