Recipes with water
13,142 recipes
Warm Upside-Down Cheesecakes with Pineapple S
Warm Upside-Down Cheesecakes with Pineapple S recipe
Franfurter Kranz
Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.
Shrimp Pizza Wedges
Shrimp pizza wedges on whole wheat tortillas with a spicy cream cheese spread, jalapeño, cumin, and cheddar. Crispy baked appetizer bites.
Chilled Raspberry Soup
Chilled raspberry soup with sour cream, dry sherry, pineapple juice, and grenadine, thickened with gelatin and refrigerated overnight. An elegant cold dessert soup.
Chilled Raspberry Soup
Chilled raspberry soup with sour cream, dry sherry, pineapple juice, and grenadine, thickened with gelatin and refrigerated overnight. An elegant cold dessert soup.
Pat's Georgian Moppin' Sauce
Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.
Western Beans & Rice (Vegan)
Vegan pinto beans in tomato sauce served over brown rice with sauteed onions, celery, and hot pepper sauce. A filling plant-based dinner ready in 20 minutes.
Maple Syrup Pie
Maple syrup pie with a silky stovetop custard filling poured into a pre-baked shell. Pure maple syrup, butter, and a single egg cook into glossy, caramel-deep filling in 10 minutes.
Fig Bars *G*
Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.
Sourdough Starter with Milk
A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.
Walnut Bread - Pan-1
Nutty bread machine loaf with chopped walnuts throughout for crunchy texture and rich flavor in every sandwich slice
Toasted Sesame Sauce
Toasted sesame sauce made from oven-toasted seeds and tahini, thickened with arrowroot and brightened with lemon zest and tamari. A rich, nutty vegan all-purpose sauce for pasta, vegetables, and grains.
Poke
Poke is a Pacific Islands banana and arrowroot pudding baked in squares and soaked in fresh coconut milk. Naturally gluten-free, lightly sweet, with a chewy-silky texture.
Cornmeal Nips
Cornmeal nips are crispy, bite-sized cornmeal puffs with a kick of hot sauce and grated onion. Drop-baked from a simple batter with just 8 ingredients.
Sharon's Super Salsa
Big-batch homemade salsa with fresh tomatoes, green peppers, jalapenos, green chilis, and cayenne pepper. Makes 7 quarts for canning with a water bath method. Stock your pantry for the year.
Swedish Rye
Swedish rye bread for the bread machine with rye flour, molasses, orange zest, and brown sugar. Dump the ingredients in, press start, and walk away.
Warm Upside-Down Cheesecakes with Pineapple S recipe
Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.
Shrimp pizza wedges on whole wheat tortillas with a spicy cream cheese spread, jalapeño, cumin, and cheddar. Crispy baked appetizer bites.
Chilled raspberry soup with sour cream, dry sherry, pineapple juice, and grenadine, thickened with gelatin and refrigerated overnight. An elegant cold dessert soup.
Chilled raspberry soup with sour cream, dry sherry, pineapple juice, and grenadine, thickened with gelatin and refrigerated overnight. An elegant cold dessert soup.
Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.
Vegan pinto beans in tomato sauce served over brown rice with sauteed onions, celery, and hot pepper sauce. A filling plant-based dinner ready in 20 minutes.
Maple syrup pie with a silky stovetop custard filling poured into a pre-baked shell. Pure maple syrup, butter, and a single egg cook into glossy, caramel-deep filling in 10 minutes.
Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.
A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.
Nutty bread machine loaf with chopped walnuts throughout for crunchy texture and rich flavor in every sandwich slice
Toasted sesame sauce made from oven-toasted seeds and tahini, thickened with arrowroot and brightened with lemon zest and tamari. A rich, nutty vegan all-purpose sauce for pasta, vegetables, and grains.
Poke is a Pacific Islands banana and arrowroot pudding baked in squares and soaked in fresh coconut milk. Naturally gluten-free, lightly sweet, with a chewy-silky texture.
Cornmeal nips are crispy, bite-sized cornmeal puffs with a kick of hot sauce and grated onion. Drop-baked from a simple batter with just 8 ingredients.
Big-batch homemade salsa with fresh tomatoes, green peppers, jalapenos, green chilis, and cayenne pepper. Makes 7 quarts for canning with a water bath method. Stock your pantry for the year.
Swedish rye bread for the bread machine with rye flour, molasses, orange zest, and brown sugar. Dump the ingredients in, press start, and walk away.
