Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for Food.com to share photos, show off your cooking chops, and connect to an enthusiastic and helpful community.
It's free and easy.
"Used 3/4 cup loosely packed brown sugar instead of honey (and so increased the milk by a splash, grated in a carrot and used 1/2 cup more oatmeal than recipe called for. Just to make sure the muffins rose extra high, I also added a tablespoon of apple cider vinegar to react with the baking soda. The muffins were very soft and more-ish! Thank you ..."
Jun 24, 2012 on Food.com
"I followed the recipe except for 2 changes: I used 1 tbsp more butter (just because I needed to use it up and used part molasses, part honey (about 30% molasses and the rest was honey. The loaf is DIVINE. The crust was chewy-crisp and underneath it was moist and dense. Tried it warm, slathered with salted butter, oooh! Thanks!"
May 15, 2011 on Food.com
"really yummy! forgiving and flexible recipe. I actually changed it up by adding a couple of handfuls of different grains/seeds,substituted 1/4 of the flour with wholemeal flour and sprinkled rolled barley on top before baking, as well as cutting the sugar down by half, and it was still moist & plenty sweet."
Jan 7, 2011 on Food.com
"The dough was so easy to work with; it didn't stick to the work surface when rolling up. I've made this a few times and each time it turns out gorgeous : In trying to make this a little more health conscious, I've worked grains and some wholemeal flour into the dough--great results! Once I made a double batch--word of advice: double everything ex..."
Jan 2, 2011 on Food.com
"I preferred it with the dredging of flour, actually! The slices went lovely and crispy on the outside and stringy inside. I used normal flour with lots of coarse ground black pepper (love that pepper!. The balsamic dressing was beautiful with the cheese, but I wasn't sure how long to cook it down--maybe I needed to reduce it much more, because I ..."
Oct 25, 2009 on Food.com
"This was really delicious, filling and continued to taste great over the next 4 -5 days, which was how long it fed me for ; I used a mortar&pestle to grind up the cloves and peppercorns, and actually used almost double the spices specified --only because I'm a spice freak."
Mar 22, 2009 on Food.com
"it was my first time making bread and I thought I'd try your recipe. However, I'm pretty sure there was some kind of typo in the flour amounts because when I mixed it all together, it was a BATTER--I think I had a mini panic attack. I had to add about double the stated amount of flour to make it into bread dough. The resulting bread was quite nic..."
Oct 27, 2008 on Food.com
"This was very easy to make and the results were super rich and deliciously dense. A tiiiiiny bit too sweet for my tastes, but I think it's just me because my entire family wolfed them down--there was much appreciative lip-smacking! The only thing I did differently was to press the pecans into the shortbread dough instead of mixing them in--but tha..."
Jun 22, 2008 on Food.com
"I have always loved the taste of Cinnabon buns but hate working with yeast, so I've never tried making the buns myself. Then I saw your recipe and decided to try it because it sounded easy and yummy. MY GOD it is GOOD. It wasn't too sweet. The cake was crispy (for lack of a better word on top and so so soooo tender inside, totally melt-in-your-mo..."
Jun 1, 2008 on Food.com
"The cake was not overly dense; it was light yet still incredibly soft and tender. I pureed some orange flesh, pushed it through a sieve (to make enough juice for the cake batter and glaze and stirred the reserved pulp into the batter. I also doubled the orange zest. Thanks very much for sharing this recipe! It is worth the extra effort."
Oct 4, 2007 on Food.com