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"I chose this recipe specifically for its relatively low sugar content, so I did not add the buttermilk/sugar topping....but they were still very good. They would probably be just as nice with fresh blueberries, but I used dried as per the recipe (from Trader Joe's."
Apr 13, 2013 on Food.com
"This velvety sauce has all the same ingredients as classic hollandaise, but with a faster, easier, foolproof preparation method - why make it any other way? I used salted butter so omitted the 1/4 tsp. salt from the recipe with good results."
Jan 16, 2011 on Food.com
"Perfect amount of sweetness - this will now be my standard vanilla ice cream recipe - even Haagen Dazs doesn't compare. Of course you can substitute other sweeteners such as honey or maple syrup for the sugar, but whatever you do, you must cook on the stove, never microwave or it will curdle."
Apr 2, 2010 on Food.com
"Great recipe which got me to try a cut of meat I'd not had before. Lots of smell from the burning sugar of the maple syrup however, even with adding water. Since the subtle maple flavour is lost anyway, next time I will omit the syrup from the first few bastings, and add it near the very end. I also used the maple mixture on some roasted butter..."
Nov 4, 2009 on Food.com
"I'm not crazy about caraway, but the inclusion of crushed seed just adds a different, indistinct note to the medley of flavours. Next time I would not place the roast on a rack - it is not necessary since it is low in fat and the sugar in the sauce will burn - I would try roasting in a pan, adding water and basting throughout the roasting process..."
Oct 25, 2009 on Food.com
"Excellent recipe but I find the use of both imperial and metric measures problematic. I used 1/4 c. cooking oil for the butter, reduced the sugar slightly to a generous 3/4 c., used half wholewheat flour, and 1 tsp. backing soda and 1 tsp. b.p. to simulate the self-raising flour. Farenheit temperature is about 400 degrees."
Oct 3, 2009 on Food.com
"I loved this recipe - it has a wonderful light texture and buckwheat and banana are a meant-to-be combination. I put even less sugar in, substituting the sugar with 1/4 c. brown rice syrup while increasing the applesauce by 1/4 c. With the lower sugar this is great for breakfast and easy on sensitive stomachs."
Sep 8, 2009 on Food.com
"Phenomenal, highly recommended. Followed recipe exactly including weighing flour but I would add that the dough is very sticky so it would be good to grease the container you put it in to chill. I did not chill overnight but a few hours and it was fine. I also sprayed the plastic wrap with oil spray to make sure it didn't stick (didn't try it wi..."
Oct 19, 2008 on Food.com