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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Flaky layered biscuits that split the difference between cornbread and a cheddar biscuit, with sage and a corn-buttermilk puree worked into the dough. A chill before baking keeps the layers distinct.
Cornflakes are coated in a buttery brown sugar and corn syrup caramel, baked until crisp, and drizzled with melted chocolate. Once the chocolate sets, the sheet cracks into crunchy shards.
These cinnamon rolls use a quick cottage cheese dough with baking powder instead of yeast, rolled around a brown sugar, butter and cinnamon filling. A small powdered sugar glaze goes over the warm rolls.
Cottage cheese, eggs and flour mix into a thick pancake batter that fries in canola oil until golden on both sides. The cheese melts inside the pancakes as they cook, leaving them soft in the middle.
These hearty cookies are loaded with toasted pecans and coconut, chopped semisweet chocolate and old-fashioned oats, and the dough balls are rolled in more raw pecans and coconut before chilling. They bake up golden at the edges with soft centres and an optional sprinkle of flaky sea salt.
Dessert1 hr 35 minMakes about 20303 kcalVegetarianLow-SodiumRenal
Lump crabmeat patties with panko and tender herbs are dredged in Old Bay flour and fried golden, then built into toasted brioche buns with a quick vinegar slaw and a dill pickle Old Bay mayonnaise. The sandwiches come together in about thirty-five minutes.
Main course35 min4 servings62 kcalDairy-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Savoury scones with brown crab meat and gruyère baked into the dough, split and buttered, then piled with a fresh white crab, cucumber and apple topping.
Toasted jumbo oats sweetened with muscovado sugar are folded through whisky-spiked whipped mascarpone and cream with fresh raspberries. The cranachan is spooned into glasses and topped with the reserved crunchy oats and berries.
Shortbread bars inspired by the Scottish cranachan: a coconut shortbread case filled with raspberries and jam under an oat crumble, served with whisky whipped cream.
BritishCakes and baking1 hrServes 12320 kcalVegetarianLow-SodiumLow Fat / Low CholesterolRenal
Yogurt and melted butter keep these one-bowl cranberry muffins light, with tart berries folded in at the end. They bake golden in under twenty minutes.
Buttery shortbread dough pressed into a pan, topped with whole fresh cranberries and a pecan shortbread crumble. The cranberries stay whole and form the middle layer.
A rich, boozy Christmas mincemeat of cranberries, raisins, currants, prunes and dates with grated apple, orange and warm spices, matured in jars for at least two weeks.
These pinwheel-style swirls pair classic sugar cookie dough with cranberry and red wine jam. They’re equally at home on a cheese plate and served as dessert.
A smooth, pipeable cream cheese frosting with a gentle tang, sweetened with powdered sugar and flavored with vanilla — enough for a celebration cake or a tray of cupcakes.
Extra-soft snickerdoodles made with cream cheese in the dough, rolled in cinnamon sugar and baked until puffy at the edges. The chill time keeps them thick and tender.
Tender cream scones, frozen briefly before baking, split and filled with vanilla-tossed grilled nectarines and a generous spooning of goat cheese sabayon.
All the comfort of chicken pot pie in a skillet of orzo: seasoned chicken, carrot, celery and onion folded into a creamy broth-and-cream sauce thickened with a light roux.
Granny Smith apple slices tossed in cinnamon and rolled in crescent roll dough, baked in a butter, brown sugar and vanilla sauce with club soda poured over, until golden and tender.
Onion rings laid over a layer of shredded Parmesan on a baking sheet, brushed with olive oil and seasoned, then baked until golden and crisp and broken into chips.
A skillet-fried pie of shredded cabbage and green onions bound with eggs, Dijon mustard, flour and baking powder, crisped on both sides in olive oil. Slices are served with a cool sour cream, mayonnaise and fresh dill sauce.