7,505 magee recipes

Soft, pillowy pita bread made entirely with whole wheat flour. Watch them puff up like magic in a hot oven for authentic pocket breads perfect for stuffing.

Breakfast pancakes made cloud-fluffy by separating the eggs and folding stiffly whipped whites into the batter. The technique that delivers diner-style pillowy stacks at home in 40 minutes.

Coffee chocolate chip cookies with toasted almonds, made with concentrated instant coffee dissolved in hot water for deep mocha flavor in every bite. The grown-up cookie jar staple.

I made these cookies two days ago, and they were absolutely delicious. Buttery, crispy, packed with peanut butter flavor, and every single bite had lots of melted chocolate chips.

This tortellini salad is easily hearty enough to be your main dish. It comes together quickly with a cream cheese based sauce and ready made fresh tortellini.

Chewy chocolate brownies topped with a butterscotch chip drizzle. Lighter brownies made with an egg-and-egg-white blend, finished with a piped baggie drizzle for elegant butterscotch ribbons.

Mom's cheese biscuits, drop biscuits made with grated cheddar, buttermilk, and vegetable oil instead of butter. Tender Southern-style biscuits with golden cheese-flecked crusts, served with white gravy.

Carrot cake with lemon cream cheese frosting, made ultra-moist with pureed carrots, crushed pineapple, and toasted walnuts. The bright citrus frosting cuts the sweetness on this towering three-layer cake.

This spicy Indian dish is best served with basmati or jasmine rice, warm nan, and ready-made mint chutney. A mango sorbet would be a nice finish to this meal.

Sugar-free refrigerator grape jelly made with unsweetened grape juice, unflavored gelatin, and lemon juice. No pectin, no canning, no special equipment. Ready in 35 minutes, keeps for 2 weeks.

Traditional French baguettes made with just four basic ingredients: flour, water, yeast, and salt. Bake in your bread machine or shape by hand for authentic crusty loaves.

Whole wheat chocolate chip cookies made lighter with canola oil, egg whites and whole wheat pastry flour. Chewy, lower-fat cookies with all the chocolate and none of the heaviness.

Dark chocolate brownies made with both unsweetened and semi-sweet chocolate plus brown sugar for chewy edges and a fudgy center. The bake-sale classic with deep chocolate flavor.

Moist homemade banana bread made with three ripe bananas and a full cup of sour milk. The buttermilk-style batter bakes up tender with a tight, even crumb and rich banana flavor.

Light custard made with skim milk and egg substitute bakes over fresh raspberries in custard cups, then gets topped with caramelized sugar for a low-fat crème brûlée.

Basic naan made from just four pantry ingredients: flour, yeast, salt, and water. The two-stage cook (griddle then broiler) gives you those signature blistered, charred spots without a tandoor.