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"I used the vanilla variation to make cupcakes, they were awesome! Next week I will be making chocolate & vanilla for a 50th birthday party, then the following week making chocolate, vanilla and lemon for my son's hockey banquet! I was worried when I tasted the raw batter it seemed really sweet but it tasted fantastic after baking and had great tex..."
"This is an old recipe from Company's Coming 150 Delicious Squares. It is great if you want the taste but not the work of butter tarts. I use 1 tbsp of flour in filling, double the vanilla, add a pinch of cinnamon and use 1 cup of raisins, no nuts. I bake the crust 12 minutes and the filling 25 minutes, works great in my oven. Thicker crust if 8 in..."
"If you use all purpose flour and want a light and airy texture add 1 tsp of vital gluten for every cup of flour or buy bread flour, then the rolls won't be so dense, as well letting them rise longer will give an airy texture."
"I doubled the recipe, used 1/2 cup flour, omitted salt, black pepper, Emeril's essence, minced garlic, small onion minced, worcestershire sauce, dry mustard powder, 6 cups whole milk, 6 cups mild cheddar, 4 cups whole wheat elbow macaroni. Started on high, when sides of the slow cooker were hot turned it down to low, done in 2 1/4 hours. Tastes ju..."
"The dough was too sticky to roll out, I did drop cookies and frosted them with melted milk chocolate chips. I added 1/4 tsp peppermint oil to the dough and left the frosting plain, were really good and tasty."
"These are fantastic! I make a double batch every year at Christmas and everyone loves them. Hint, dough needs to be well chilled, I usually make the dough let it chill in the fridge overnight, roll out on Press n Seal, brush with butter, sprinkle with cinnamon sugar, roll tightly and then wrap tightly with Press n Seal, place in freezer overnight ..."
"These are the best! I did a butter tart bake off to find the best recipe, these were the winner. I have a chocolate & baking business and my customers can't get enough of these. Perfect taste and texture, not too firm or too gooey, just right, 14 minutes in my oven."
"Good basic recipe but whipping cream amount is too high that is why the truffles are too soft.The ratio of whipping cream to chocolate should be 1:4, so it should be 2 ounce of whipping cream not 5 ounces as stated in the recipe.I used 1 ounce cream, 1 ounce Irish Cream, vanilla and a pinch of nutmeg to make mine.You should also remove the crea..."
"My son loves french toast sticks, these are great for 6 am hockey practices. I made some modifications, I used 6 slices texas toast bread, 1 tbsp melted butter, 4 eggs, 1 tbsp sugar, 1 tsp cinnamon, 2/3 cup milk and 1 tsp vanilla. I think I will bake a little less time next time.These were a big hit, thanks!"