2,143 sake recipes

Whole wheat fluffy pancakes with wheat germ to boost the fiber and nutrition.

Classic oatmeal chocolate chip cookies with rolled oats and shortening for guaranteed soft, chewy texture. Simple ingredients make 36 golden cookies in under 40 minutes.

Basic biscuit baking mix is a homemade Bisquick-style staple with flour, baking powder, dry milk, salt, and shortening. Makes 90 biscuits over 6 weeks of pantry storage. Just add water.

Chunky chocolate chip oatmeal cookies sweetened with honey instead of sugar and bulked out with puffed wheat cereal for extra crunch. Drops about 56 cookies with a craggy, chewy-crisp texture.

Brownies with peanut butter topping take fudgy cocoa squares and crown them with melted peanut butter chips spread into a silky icing. Brown sugar deepens the cocoa, peanut butter chips melt right in the pan. A two-layer treat from one bowl.

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.

Holiday chocolate chip cookies follow the classic Toll House blueprint: butter, brown sugar, semisweet chips, and a fistful of chopped nuts. Crisp at the edges, soft in the middle, ready in 30 minutes. The cookie tin standard.

Hearty 'almost whole wheat' pancakes blending whole wheat and white flour for nutty flavor without dense weight. Brown sugar adds soft sweetness. A breakfast workhorse that stacks high on the plate.

Chewy chocolate chip oatmeal cookies combine the best of both classics. Quick oats and butter-flavored shortening make 40 soft, hearty cookies perfect for lunchboxes or after-school snacks.

Whole wheat muffins loaded with chocolate chips, walnuts, and a hit of orange zest. A nuttier, hearty bake with no white flour, finished with a glossy chocolate spread.

Pumpkin nut bread combines pumpkin puree, pecans, cinnamon, and nutmeg in a moist quick bread, finished with a brushed butter and cinnamon-sugar topping. Two-loaf yield made for the holidays.

This recipe comes from Italy by way of Argentina. Maxwell Mowry of Charleston got this recipe when he lived in Buenos Aires in the early l970s. Since there are more people of Italian ancestry in Argentina than of Spanish ancestry, it is not surprising to find panettone there, where it is called in Spanish pan dulce, meaning 'sweet bread.' At Christmas in Argentina, pan dulce is eaten accompanied by sparkling apple cider. Houseware shops in Argentina sell special tall cylindrical springform pans to bake the pan dulce, but an empty, greased 1-pound coffee can may be used.

This bread was wonderful. I did change a few things. For half a recipe I used 1 cup of sugar, 4 banana,s, and 1 cup of chopped nuts. I also baked it at 350 and it took approx. a little over an hour. I tested it with a tooth pick. DON'T OVER BAKE!!

Add a new kick to your chicken wings with this delicious recipe that uses a variety of spices to create a wonderful taste.

Cocoa powder, brown sugar, and chocolate chips create moist brownies studded with walnuts that stay fudgy for days.

A super juicy and tasty pear galette and it's also very easy to make. This delicious and rustic galette is not too rich, not too sweet and just the right balance. An ideal dessert for fall, especially it's best served while it's warm.