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"Delicious cake however, I found that we liked the glaze better with the rum cooked WITH the butter, water and sugar rather than adding it at the end. It gave the syrup a wonderful flavor. Adding the rum at the end just tasted too....raw. Thank you!"
"A hundred stars! Absolutely the best key lime pie since the one I was a teen eating it in Key west. Florida. I did change it a bit to fit what I had and what I prefer. I used fresh limes and since I was making 2 pies, I used about 1 1/4 cup. I also used a third pack of cream cheese since I really wanted very full pies. I did have to bake them long..."
"Perfect recipe! I have used it for cream puffs, topping for a banana cheesecake(a la The Cheesecake Factory) and I plan to use it in a Boston Cream Pie. Thanks for the recipe!"
"Oh, wow...sooo good. I just mixed it up and fried one in a skillet to taste for flavor....it was amazing!I used:4 eggs2 cups asiago cheese(similar to parmesan)3/4 cup finely, finely chopped walnuts(more like a powder as reviewers suggest)1 cup Italian seasoned breadcrumbs1/2 teas oregano2 pressed garlic cloves1 tbl dried onion flak..."
"Surprisingly good! I wanted to make a quick dessert but saw I was almost out of sugar and had a full container of pink quik powder so i made these. They came out very nice--cakelike texture and not overly sweet. And they're pretty, too. Thanks for an interesting recipe!"
"Delicious and adaptable recipe. I made it twice. The first time, I made with 1/2 cup of eggbeaters(equal to two eggs) and added 1 scoop of vanilla protein powder and a teaspoon of olive oil. They came out perfect. Acted like a regular pancakes on the griddle and looked fantastic and tasted perfect. The second time I added blueberries and they came..."