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"Outstanding recipe for those of us who like our buttermilk pancakes just a bit thinner and more tender than the ultra-thick spongy pancakes that seem to be industry standard. They are so tender and rich that it makes flipping them just a bit more difficult, and the ample fat from the sour cream and butter means that even on the lowest heat they co..."
"Tip: be sure to press all the moisture you can out of your zucchini before using. If the batter is still too loose, add 1/2 - 1 cup of oats instead of flour.
These cookies were surprisingly light and fluffy, but other than that, they were not a great success. Prepared as written, the dough was entirely too wet, much more like..."
"When a recipe goes awry, I can usually figure out what happened but I'm stumped by this total failure. They were flat, nearly as flat as tuile cookies, and while they were tasty enough, there was absolutely nothing other than the little cinnamon in the rolling sugar that suggested they were snickerdoodles.
I wonder how m..."
"Super sweet but delicious. I used half a vanilla bean instead of the extract. Next time I'll cut the sugar down to one cup and add some lemon juice to brighten the flavors a bit. Maybe I'll even replace half the flour with cornmeal for a chess pie. Thanks for the recipe!"
"Lovely tender-crumbed white cake as is, I also use it for my coconut cake recipe, replacing the milk with coconut milk and butter with oil (just because I was out of butter). I dump all the ingredients into a bowl and whip for a few seconds with an electric whisk(quickly so not to develop the gluten) and it's still tender, delicate and heaven..."
"Lovely little teacakes. Made as instructed but browning the butter before cooling, adding 1/4 tsp finely chopped rosemary from my garden and letting the batter chill for 2 hours. Took 10 minutes in my nonstick dark metal mad pan."
"Wonderful! Only substitution we made was buttermilk for the sweet milk. I think many of these low ratings are from people who either didn't beat their egg whites enough, fold them in gently or maybe have baking powder that's not the freshest. Thanks for a great go-to recipe!"
I live in Mexico where it's practically impossible to find brown sugar, so I used a cup and a half of white sugar plus 1/4 cup molasses and still got the depth of flavor you'd normally get from brown sugar and the crisp edges you get with white.
For crispy 2.5" cookies with just slightly chewy centers, bake for 11 m..."
"These are labor of love to be sure --it takes every minute of three and a half hours-- but well worth it. The dough was sticky initially which might throw off some novice bakers, but like Winston Churchill said "When you're going through Hell, keep going." Just keep kneading, it'll soon form a smooth, elastic dough with a subtle sheen.
"Decent, bare bones chocolate sponge. Tastier than a mix and quicker than a more sophisticated recipe. I suspect children, people who grew up with fond memories of sponge from a box or view cake as simply a frosting delivery device will like this. I used boiling hot espresso and added a bit of creme de cacao to deepen the chocolate flavor. I won't ..."