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"These are totally worth making. I keep them in the freezer as a yummy way to get more Omega-3s in my family's diet, and they never last long. Last time I used maple syrup but this time I subbed brown rice syrup and it worked well.Yes, they taste healthy but I'd much rather snack on these than take daily shots of flax oil."
"This is awesome! I just made a batch and added peppermint extract. Tastes like a peppermint patty! It's super smooth & creamy. Thanks for the recipe!"
"Very good. Nice and short, like a scone should be. I changed the recipe to make Coconut Cinnamon Scones by substituting coconut for the oats. I divided the recipe into 6 wedges for cafe-size portions."
"This is delicious - simple to make & fresh-tasting. I am out of cayenne so I added extra pepper flakes. My little boy (not yet 2) is snacking on a bowlful now."
"Yum! I'm vegan so I used a nonhydrogenated margarine instead of butter, and Ener-G egg replacer. Worked great! I also used about 3/4 C. grated onion to replace some zucchini (which I salted to get rid of extra liquid) & added garlic powder. Excellent."
"Thank you for posting! Like another reviewer I was making a dish that called for curry powder, and I didn't have any but I had these ingredients. So simple and wonderful! No reason to buy curry powders again!"
"This recipe really is fantastic! The only thing I did differently was to use shortening instead of margarine. The dough is extremely easy to work with and tasty, as well. I was able to roll and re-roll it and it held up. Thank you for the recipe!"
"I also used all butter in the recipe for lack of shortening. I followed the author's instructions to bring the cookies out when they were just beginning to golden and it worked well. They stayed soft and pale- Perfect for decorating. Most of them I rolled and cut but I used a cookie press with the scraps and that was good, also."