2,431 magee recipes

Buckwheat pancakes made with a blend of buckwheat and all-purpose flour, water instead of milk, and sugar substitute. Diabetic-friendly with a nutty, earthy flavor.

Semifreddo is another popular dessert in Australia besides pavlova that I made a few days ago. Semifreddo is basically made with egg yolks and heavy cream, it's rich, silky and decadent. Fruits, chocolate or nuts all can be added into the base, pour into a loaf pan, then simply freeze it until it's firm. It's usually served with fruits, or fruit sauce, or candied nuts.

Silky semisweet chocolate ganache made with just four ingredients: heavy cream, butter, sugar, and chocolate. Use it as a glaze, frosting, truffle base, or filling.

A colorful summer salad dressing made with orange juice, honey and poppy seeds. This dressing complements any green salad, fruit and even pork.

Soft oatmeal cookies studded with chocolate chips, made lighter with applesauce instead of excess butter. Crisp edges, chewy centers, under 150 calories each.

Sweet potato pancakes made with mashed cooked sweet potato, flour, and butter. Slightly sweet, slightly savory, served with sour cream. A clever way to use Thanksgiving leftovers.

Sweet gherkin pickles made the old-fashioned way with a four-day brine and gradual sugar buildup. Crisp, spiced cucumber pickles preserved with cinnamon, allspice, mustard, and clove for the pantry shelf.

Indian tamarind chutney (imli ki chutney) made from soaked tamarind pulp with toasted cumin, chili, and mint. The classic tangy-sweet dipping sauce for samosas, pakoras, and chaats.

Vegan whole grain cornbread made with cornmeal, whole wheat, oat, and millet flours sweetened with apple juice concentrate. Dairy-free and egg-free with serious whole-grain backbone.

Super quick and easy to make, and these chicken fingers came out delicious. The aroma during the cooking made the whole house smell great...

Rich, dairy-free chocolate ice cream made with full-fat coconut milk, cocoa powder, and vanilla. Vegan-friendly, deeply fudgy, and scoopable straight from the freezer.

Chewy coconut macaroons with crispy golden edges, made with just four simple ingredients and slow-baked until the shredded coconut turns toasty and sweet.

Rhubarb banana jam made with just 3 ingredients and no pectin. Tart spring rhubarb meets ripe banana for a thick, tropical-leaning preserve perfect for toast or scones.

Fudgy brownies made with unsweetened German chocolate and real butter, delivering intense cocoa flavor and a dense, moist crumb that stays fresh for days.

Bittersweet chocolate truffles: silky ganache centers spiked with liqueur, hand-rolled and double-dipped in tempered bittersweet chocolate. Holiday gift-box candy made at home.

Two-ingredient peanut butter pancakes made from peanut-butter-flavored pancake mix and milk. Quick weekday breakfast served hot with fresh berries and maple syrup.