905 tenderizer recipes

Raisin oat muffins made with blended oats instead of flour, egg whites, and skim milk. A hearty, lower-fat breakfast muffin with a tender crumb and plump raisins throughout.

Sesame drop biscuit-muffins made with just five ingredients: self-rising flour, butter, sour cream, toasted sesame seeds, and paprika. Crispy edges, tender centers, and ready in 30 minutes.

Cherry quick bread with maraschino cherries folded into a buttery buttermilk batter. A sweet, tender loaf with pops of bright red cherry in every slice, baked in one hour.

Easy homemade pie crust with a vinegar-and-egg dough that stays flaky and tender. Uses both margarine and shortening for a workable pastry that rolls out without cracking.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Sour cream pound cake with a vanilla-sugar crust sprinkled on top before baking. Rich, dense, and buttery with a tender crumb that tastes even better the next day.

Classic walnut quick bread with a tender crumb and buttery nut flavor. Simple pantry ingredients, one bowl, and no yeast needed. Slice it thick and spread with cream cheese.

Italian braised lamb and potatoes with pecorino cheese, red capsicum, and garlic simmered in stock until fork-tender. A make-ahead casserole that tastes even better the next day.

Light, airy Vermont maple chiffon cake with walnuts, drizzled in reduced maple syrup glaze. Baked in an angel food pan and cooled upside down for a tall, tender crumb.

Bread machine Italian bread with egg whites for a light, airy crumb and a tender crust. Just six ingredients, five minutes of prep, and the machine does the rest.

Homemade green pasta dough made with spinach, eggs, and olive oil. A classic Italian spinach pasta from scratch that rolls thin and cooks tender with a vibrant green color.

Double ginger cake with both fresh grated ginger and candied ginger baked into a rich, buttery sour cream batter in a tube pan. Tall, tender, and intensely ginger-forward.

Potatoes Nicoise: layered casserole of sliced potatoes, red onion, and peeled tomatoes with parsley, tarragon, and basil, baked until tender with a cheesy top. A rustic Provencal side dish.

Egyptian-style falafel (ta'ameya) with dried fava beans, parsley, garlic, cumin, and coriander, ground twice for the right crispy-yet-tender texture. The original falafel before chickpeas took over.

Cinnamon ribbon bread layers tender sour cream cake batter with cinnamon-sugar swirls and a pecan crown. A breakfast loaf with a marbled cinnamon ribbon running through every slice.

Cream cheese roll: a tender sour-cream yeast dough rolled around cream cheese filling, snipped into a braided pattern, and baked golden. A brunch-ready pastry for any occasion.