Loaded drop cookies with cream cheese, chocolate chips, peanut butter chips, walnuts, raisins and coconut. Rich dairy base creates ultra-soft centers with chewy edges in just 12 minutes.
Sweet! Super-Circle is made with honey, not refined sugar! Dense and intense, this 10-pounder is a scrumptious medley of flavors and textures. Can you say hearty, moist, chewy, crunchy, zesty and rich? The tangy frosting makes it sing!
Multi-Grain Soybean Bread (Conventional Recipe) recipe
Buttermilk corn muffins with a kick from green chilies and melted cheddar cheese. Soy flour adds extra protein to these quick and easy savory muffins.
Eggplant Parmesan restaurant-style with egg-and-flour fried slices layered with mozzarella, baked briefly, and topped with a fresh garlic-tomato sauce and grated Parmesan.
A creamy vegan cheesecake made with blended tofu on a crunchy granola crust, topped with a fresh strawberry sauce. Dairy-free, egg-free, and naturally sweetened. Serves 8.
This recipe is a combination of the best parts of many other General Tso's Chicken recipes I have seen.
General Tao's chicken with crispy water chestnut flour coating, Thai chili peppers, ginger, and orange peel in a sweet-sour sesame sauce. Restaurant-style Chinese takeout at home.
Six-ingredient banana bread built on self-rising flour and ripe bananas. No baking soda to measure, no creaming, no fuss. Served cold with cream cheese the way Southern grandmas always have.
Injera made from millet flour and club soda with a quick 90-minute ferment instead of days-long teff fermentation. Spongy, tangy Ethiopian flatbread cooked covered in a skillet for about one minute per round.
Soda cracker pie is a vintage Southern meringue pie made with whipped egg whites, saltine crumbs, and pecans. No crust, no flour, just a crackly meringue that tastes like toasted pecan candy.
Sourdough bread made from starter batter mixed with flour, shortening, and baking soda. A quick-rise loaf brushed with milk for a golden crust, ready in under an hour.
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