5,208 four four recipes

No fat banana muffins use mashed banana, egg whites, and corn syrup instead of butter or oil for tender low-fat breakfast muffins flavored with cinnamon.

Bread can be full of flavor, mozzarella, sun-dried tomatoes and garlic make this bread unbelievably delicious!

Big, chewy whole wheat chocolate chip cookies with golden-brown edges and a soft center. Only 9 ingredients and 25 minutes from mixing bowl to cookie jar.

A healthified low-fat version of onion soup for your slow cooker.

Basic biscuit baking mix is a homemade Bisquick-style staple with flour, baking powder, dry milk, salt, and shortening. Makes 90 biscuits over 6 weeks of pantry storage. Just add water.

Imitation crab salad just like the deli case: flaked surimi tossed with celery, a light mayo and sour cream dressing, Old Bay, and celery seed. A cool, creamy seafood salad for sandwiches, crackers, or a bed of greens.

Cocoa brownies crowned with a glossy fudge ganache made from chocolate chips and sweetened condensed milk. Two-layer chocolate dessert that yields 40 squares for crowds and bake sales.

This cake can be served alone or with a chocolate sauce.

German plum cake (Zwetschgenkuchen) layers fresh plum wedges over a yeast-and-baking-powder dough, finished with cardamom sugar. A late-summer Bavarian classic for coffee hour.

Almond and coconut add some delicious nutty and tangy flavor, made with oats, whole wheat flour and olive oil. Addictively delicious but good for you, and they are perfect for breakfast as well

A puffy baked pancake rises dramatically in the oven, then gets filled with warm pineapple-coconut sauce. The edges turn golden and crisp while the center stays custardy and soft.

If you love butterscotch and oatmeal cookies, these are the best.

A quick and easy side dish that can be served with any Indian or hot main dish helps cool down the spiciness and bring the refreshing taste.

Bohemian apple waffles with chopped fresh apples folded into a cinnamon-spiced batter and lifted by whipped egg whites. Crisp on the outside, cloud-tender inside, served with maple syrup.

Thyme and olives make this French bread full of the delicious flavor, great to serve with any kind of stew or soup!

This is one of our favorites. I add more lemon (yes, with the rind!). It's sooo good! Not bitter. I looked online to find it because I misplaced my "Award winning recipes" cookbook in the move. I use vinegar instead of wine (about half the amount) because we don't stock wine.