6,207 la king recipes

High-fiber banana oat bread made with oat bran, oat flakes, whole wheat pastry flour, ripe bananas, and honey. A wholesome quickbread sweetened naturally with no white sugar.

Silken tofu replaces eggs and dairy in a tender, biscuit-style shortcake that's completely vegan yet still delivers the classic strawberry shortcake experience.

This lemony pumpkin-flavored dessert is low-fat, airy, and souffle-like because it's made with only the beaten whites of the egg. The cake puffs in the steamer and then deflates slightly as it stands.

Blueberry lovers muffins soak bran flakes cereal in milk for a tender, fiber-rich crumb dense with berries and warm spice. A lower-fat breakfast muffin with cinnamon and nutmeg punch.

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

Inspired by 1986 winner almond thumbprint cookies recipe, we came out an idea to make this low fat and low calorie version. The cookies came out absolutely delicious, but have a lot less fat and calories than original recipe. It definitely proves that healthy food can be also tasted good.

Apple-apricot strudel: flaky phyllo wrapped around a fragrant filling of apples, dried apricots, raisins, and almonds with a hint of cinnamon and lemon. Old-world pastry made approachable.

Hearty whole wheat rye bread for the bread machine with molasses and caraway seeds for classic deli flavor. A high-fiber loaf with the dense, slightly tangy character of traditional rye.

Orange yeast waffles bloom active dry yeast in warm orange juice for citrus-perfumed breakfast waffles. Vegan-friendly with soy milk, cake flour, and pure orange oil for extra zing.

Hearty country whole wheat bread enriched with beer, wheat germ, honey, and molasses. Two dense, malty-sweet loaves with a tender crumb. Slice thick for sandwiches or toast with butter.

An interesting way to make bread, and it actually makes great flavor and texture bread.

Enjoy the flavor of bread and the texture of cracker in these bread cracker that's made with whole wheat flour, yeast and cumin or fennel seeds.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

There are quicker versions of this recipe but this is a classic that's reasonably easy and works perfectly every time.

No-bake cafe au lait blender cheesecake whips cottage cheese, instant coffee, and whipped topping into a light gelatin-set dessert. Cinnamon zwieback crumbs top each slice.

Cranberry coffee cake with a crushed frosted flake cereal topping baked over whole cranberry sauce. A quick, one-pan breakfast cake that works warm or at room temperature.