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By CookiesCupcakes on November 7, 2009
By WhiskingWings on December 26, 2011
"Adapted from Peter Reinhart. My sister loves buttermilk biscuits, and this method of letter-folding the dough (like in puff pastry) ensures perfectly flaky layers every time. It’s an extra step, but it is SO worth it!"
Prep Time: 30 mins
Total Time: 44 mins
By LUv 2 BaKE on February 12, 2005
"Moist chocolate cake with subtle berry flavour. Excellent introduction to tofu in a dessert. Only you will know it is made with tofu. 1 cup whole wheat flour and 1/2 cup all-purpose flour may be substituted for 1 1/2 cups all-purpose flour."
Prep Time: 15 mins
Total Time: 50 mins
By Kozmic Blues on June 2, 2012
"Veganized from Gourmet Magazine. These were fantastic! Made for St. Patrick's Day 2012. They turned out fluffy and flaky and were so simple. I used Daiya brand vegan Cheddar cheese shreds, and reduced the amount of cheese to 1 full cup (instead of 1 1/2, which was in the regional recipe) I also used my Pampered Chef Large cookie scoop to make..."
Ingredients: almond milk, vegan cheddar cheese...
Prep Time: 10 mins
Total Time: 30 mins
By thesinglebite on June 17, 2011
By jumpergirl311 on August 15, 2006
"I created this recipe by combining and modifying a few other scone recipes. It turned out nicely -- a huge hit with friends and family! This is a more traditional scone recipe, somewhat (although not exactly) like the kind you would find in England.
Feel free to play around with the amounts of cinnamon and almond. The almond can easily..."
Prep Time: 25 mins
Total Time: 45 mins
By Kozmic Blues on April 9, 2011
"Best scone recipe EVER, hands down. From Vegan with a Vengeance, by Isa Chandra Moskowitz. I don't know why I've never made scones before, but this recipe has inspired me to branch out, and try some different flavors, not just plain"
Prep Time: 10 mins
Total Time: 22 mins
By Ms*Bindy on December 16, 2008