6,114 recipes
Cheddar ham chowder loaded with potatoes, carrots, celery, and corn in a thick cheese sauce. A hearty one-pot soup that uses leftover ham and comes together fast.
Maple bran muffins made with whole wheat flour, natural bran, walnuts, and real maple syrup, topped with a sweet maple glaze. A wholesome, high-fiber breakfast muffin with genuine maple flavor.
Linguine a la Anne is a freezer-friendly ham and mushroom pasta casserole in a creamy evaporated milk sauce topped with Romano cheese, sauteed peppers, and croutons.
This scrumptious buckwheat cakes are easy to make and taste wonderful with any type of fruit or syrup.
Bulgur bread for the bread machine combines cracked wheat softened in boiling water with bread flour, honey, and dry milk for a hearty Mediterranean-style loaf with chew and toasty grain flavor. Perfect for sandwich slices or alongside soup.
Classic flounder meuniere pan-fried in browned butter with lemon juice and fresh parsley. A simple French technique for delicate white fish fillets.
Tender scones packed with oat bran cereal and chopped fresh apples, brushed with butter and cinnamon. These wholesome wedges bake up golden in under 20 minutes for quick breakfasts.
Lightened cranberry cake with whole berries on the bottom and a tender egg-white batter on top. A jewel-toned holiday dessert with naturally sweet-tart bite.
Old-fashioned oatmeal muffins with sour milk-soaked oats for a tender, moist crumb. An overnight soak and simple pantry ingredients make these a rustic breakfast staple.
Moist quick bread loaded with grated fresh apples and crunchy pecans, topped with cinnamon sugar before baking. Serve warm from the oven or at room temperature for afternoon tea.
Lemon pistachio quick bread with lemon-rubbed sugar, buttermilk, and chopped pistachios, soaked with a hot lemon syrup glaze while still warm from the oven.
Filled with fruits and fibers this flavorful two-and-a-half pound loaf provides the RDA for potassium in two half-round slices.
Kentucky bourbon brown sugar pound cake: a tender bundt-style pound cake spiked with real bourbon and sweetened with dark brown sugar for a caramel-deep, slightly boozy Southern classic.
Malt bread made with self-rising flour, cocoa, molasses, brown sugar, and golden raisins in a bread machine. A dark, sticky, British-style tea bread with no yeast needed.
Mandarin orange cornbread with orange extract and canned mandarin slices stirred right into the batter. A sweet, citrusy twist on classic cornbread that bakes in 30 minutes.
Poppy seed bundt cake with vanilla and almond extracts, finished with a bright orange-almond glaze. A versatile cake for breakfast, snacking, or dessert.