4,269 four four recipes

Bakery-style blueberry muffins with a cinnamon streusel crumb topping. Two cups of berries pack each muffin while the pea-sized streusel bakes into a crackly sweet shell.

Homemade string hoppers (idiyappam), delicate steamed noodle nests pressed from a soft flour dough and steamed in minutes. A Sri Lankan staple, light and lacy, served hot with curry.

Honey and whole wheat waffles with folded-in egg whites for an airy crisp finish. A nutty, lightly sweet breakfast that beats anything from a box mix.

Sourdough buttermilk waffles with whole wheat flour and overnight rest for tangy depth. Crisp outside, custardy inside, and freezer-friendly for weekday breakfasts.

Tender sandwich bread with a tight crumb, perfect for toast or sandwiches. Vital wheat gluten creates structure for sky-high rise and soft texture that rivals bakery loaves.

Fresh or frozen strawberries, both work well here, and the shortbread like crust on top gives the nice crunch with the soaked in strawberry juice. It is full of fresh strawberry flavor, and it is so refreshing and tasty. A great fruity dessert.

Buckwheat pancakes blend buckwheat and whole wheat flours with skim milk and egg whites, sprinkled with wheat germ on the griddle. High-fiber, low-fat breakfast pancakes ready in 30 minutes.

These flavorful Indian stuffed bread goes deliciously well with chutney and raita, or any Indian main course.

Fluffy whole wheat buttermilk biscuits seasoned with sage. Tender and warm goodness that's perfect with any meal.

Shortcut croissants made without traditional lamination. Cold butter cut into bean-size pieces gives flaky layers, while a long fridge rest develops the buttery, yeasty flavor.

Bakery-style blueberry muffins with nutmeg sugar topping. Three flours, butter, and buttermilk give a tender crumb and tall domed tops crowned with crackly spiced sugar.

"A tall, impressive cake that showcases the flavors and smells of the holidays. A three-layer extravaganza with a touch of molasses and shredded apple to keep it moist. It fills the house with a fragrance that beats the most expensive holiday-scented candle. It will be talked about long after the party is over." Source: The Pastry Queen Christmas, by Rebecca Rather

This whole wheat oat bran bread is fluffy and soft in the inside, golden, brown and crusty on the outside. It has a delicious tang from black olives, oat bran also adds some nuttiness. It's a great sandwich bread or serve it with soup or stew.

Aunt E.C.'s pound cake is a true four-ingredient pound cake: butter, sugar, eggs, flour. No leavener, no liquid, no flavorings, just pure creaming-method magic baked in a tube pan to a tall, golden, tender cake.

A delicious and tasty pot pie is made with lots of vegetables and tofu that are simmered in the broth. The cracker-like crust adds some great texture and extra deliciousness.

Blueberry apple scones made with applesauce instead of butter and whole wheat flour for a lighter, lower-fat take on a classic. Fresh blueberries, no yolks, no cream needed.