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By Lottidawe on October 10, 2005
By Jenny Sanders on September 28, 2004
"I have been having a real craving for gingersnaps lately. I made five batches for Christmas, and I am still in the mood for them - they are just sooo good. One of my friends said these were the best gingersnaps she had ever had. How 'bout that, eh? NOTE: it is important to use pastry flour for these cookies, otherwise the dough will be strange..."
Prep Time: 30 mins
Total Time: 1 hrs
By Lennie on July 18, 2005
By WhiskingWings on October 24, 2011
By WhiskingWings on July 6, 2012
"Spicy black pepper crisps made with a touch of Courvoiser VS are the perfect base for a rich caramelized tomato, almond and herb compote with a twist - dark raisins steeped in the Cognac. The topping takes a day to steep, and tastes better done a few days in advance. The crisps are best done the day of serving although they will keep 1-2 days."
Prep Time: 48 hrs
Total Time: 49 hrs
By WhiskingWings on December 14, 2011
By WhiskingWings on March 12, 2012
"The only fat in this vegan recipe is whats naturally present in the spelt, and they're full of nutritious fresh ginger and molasses too. A dash of caramel-flavoured stevia really amps up the flavour.These are best eaten within a few days, though - the lack of oil dries them up quickly."
Ingredients: dark brown sugar, fresh gingerroot...
Prep Time: 15 mins
Total Time: 23 mins
By WhiskingWings on August 2, 2012
"Hermit bars are basically an old fashioned spice cookie baked into a soft, chewy bar filled with raisins and nuts. They're said to date back to the late 1800s when the wives of New England sailors would make these for their husbands to take out to sea because they traveled so well. These are made with 100% whole grains, Omega rich almonds and walnuts,..."
Prep Time: 30 mins
Total Time: 48 mins