This is a sprouted bread recipe - very old, and said to have been created back in the biblical days. Also, this recipe literally, takes days to make. Your efforts and time will be well rewarded with a...
Author: MARBALET
This is a sprouted bread recipe - very old, and said to have been created back in the biblical days. Also, this recipe literally, takes days to make. Your efforts and time will be well rewarded with a...
Author: MARBALET
Gorditas are similar to pita pockets but much heartier! Can be stuffed with just about anything! I make them with a mixture of corn masa mix and all-purpose flour.
Author: Diana CakeLady Rangel
Feather-light tea biscuit dough with swirls of cinnamon-raisin filling inside.
Author: DONNA L.
This mouthwatering buttermilk biscuit recipe comes from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Enjoy buttery, flaky crescent rolls for a breakfast treat with this quick and savory recipe that can be prepared in just minutes.
Author: Martha Stewart
Author: Martha Stewart
"This French toast recipe is one of my favorites, and it's great for company because everyone loves it. Fresh orange zest and juice, as well as orange liqueur, add a bright, citrusy flavor to every delicious...
Author: Martha Stewart
A very quick and super-tasty alternative to your everyday bread. Use pretzel dough instead of pizza dough for harder cookies and breadstick dough for chewier cookies with a softer middle. Serve warm.
Author: Love2Cook
This is a simple recipe for Char-Siu Bau. A wok equipped with a stainless steel steam plate--a plate with holes to allow steam to pass--is required to make these tasty buns.
Author: Carol chi-wa Chung
This kolacky recipe is a simple Czech cream cheese pastry (pronounced kolotch-key), a very old holiday favorite. Using Solo-brand filling found in the baking aisle is a delicious time-saver. The prune...
Author: mommymeggy
These savory herb-buttermilk biscuits have dill, chives, and rosemary baked right inside.
Author: Martha Stewart
Butter is a must for Chicago-style deep-dish pizza dough. Use it as the base for Vegetable Lovers' Deep-Dish Pizza, and the skillet variation for Skillet Pizza Diavola.
Author: Martha Stewart
Homemade garlic-herb butter (the key is to mash the garlic into a paste first) and a quick turn on the grill transform a loaf of French bread into a spectacular side dish.
Author: Martha Stewart
Author: Martha Stewart
Gorditas are similar to pita pockets but much heartier! Can be stuffed with just about anything! I make them with a mixture of corn masa mix and all-purpose flour.
Author: Diana CakeLady Rangel
This tasty recipe for ginger scones with cardamom comes from Joan Nathan's cookbook, The New American Cooking.
Author: Martha Stewart
Eclairs filled with chocolate pudding and frosted with a semisweet chocolate glaze.
Author: BIDDYBUG
My favorite food? Soft gooey cinnamon pretzels! The only problem, I can't always drive to the mall to get them, so here is a solution! Best when served warm.
Author: Emily Veronica
This dough is made rich by adding ice cream. It is made even quicker and easier by using a canned filling.
Author: MARBALET
A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast.
Author: Allrecipes Member
This is a sprouted bread recipe - very old, and said to have been created back in the biblical days. Also, this recipe literally, takes days to make. Your efforts and time will be well rewarded with a...
Author: MARBALET
Feather-light tea biscuit dough with swirls of cinnamon-raisin filling inside.
Author: DONNA L.
This is a simple recipe for Char-Siu Bau. A wok equipped with a stainless steel steam plate--a plate with holes to allow steam to pass--is required to make these tasty buns.
Author: Allrecipes Member
Eclairs filled with chocolate pudding and frosted with a semisweet chocolate glaze.
Author: BIDDYBUG
You won't believe how easy it is to give French toast a crackly, crunchy caramelized sugar coating. This breakfast or brunch recipe works best with day-old bread. If using fresh bread, reduce the soaking...
Author: Martha Stewart
This recipe was given to me by a woman that makes savory tarts in a small town in the south of France. I found her crust and process to be the most delicious, simple and logical of all the crusts I've...
Author: oz
Author: Martha Stewart