5,208 four four recipes

Homemade fried elephant ears: sour-cream and buttermilk dough rolled thin, slit, fried golden, then tumbled in cinnamon sugar. State fair pastry made in your own kitchen.

Sour cream peach pie with fresh peach quarters in a tangy custard, finished under the broiler with a caramelized brown sugar crust. A Southern summer classic.

Buttery and sweet treats that everyone will be addicted to.

Boston brown bread steamed in a coffee can with rye, cornmeal, whole wheat, molasses, and raisins. The dense, dark New England loaf built to soak up baked beans and butter.

Hearty oat and grated apple muffins sweetened with pure maple syrup. Yogurt keeps them moist, walnuts add crunch, and they're done in 40 minutes start to finish.

Hershey's chocolate brownies bake a one-bowl cocoa batter with corn oil and egg substitute for a lower-cholesterol take on the classic. Fudgy centers, crackly top, dusted with powdered sugar.

Low-calorie chocolate brownies made with melted semi-sweet chocolate and egg whites instead of yolks or butter. A lighter brownie with a fudgy bite and powdered-sugar dusting.

Healthy breakfast power muffins sweetened with apple juice concentrate and bananas, packed with raisin bran, oats, raisins, and yogurt. No added sugar or oil.

Classic American peanut butter cookies with the iconic fork-press crisscross. Tender, chewy, and built around the brown-sugar-and-peanut-butter combo that defines the cookie.

Easy to make and delicious cookies that are perfect for the kids lunches for school.

Chocolate and mint are one of the most delicious pairs. These buttery and flakey chocolate cookies are sandwiched with peppermint cream. It's impossible to say no to these sweets.

These scrumptious and easy to make muffins are the perfect snack for in between meals or as a quick dessert after dinner.

Apple and black currant scones with dried apple chunks, tart currants, and a hearty whole wheat plus wheat germ base. High-fiber, lower-fat scones with deep flavor and a crisp golden top.

Yes, this is a vegetarian pot pie. Not only just vegetarians love it, but also meat-lovers enjoy it. Flavorful and tasty, a delicious, warm yet light main dish during a cold winter day.

Very tasty treat! Easy to make and very moist. I added 1/2 cup chopped pecans to the batter. Would be good with some dried cranberries also.

Chopped apples and chopped cranberries help these low fat muffins to burst with complimentary flavors.