Bake grains recipes with 600 or more calories

CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ICING

A MOIST AND SPICY CARROT CAKE CUPCAKE TOPPED WITH A CREAM CHEESE FROSTING FLAVORED WITH A HINT OF WHITE…

Honey Nutty Granola

Honey Nutty Granola is an easy, one bowl mixture of 2 kinds of nuts, sweet brown sugar and crunchy, toasty oats…plus one additional ingredient for…

French Bread

Don't mess with this a lot; mix it and cook it after it rises; Let it rise like 2-5 times just punch it down; take the air out. Cut into 2 loafs and…

Cranberry, Kale and Cornbread Dressing

This dressing is so good and pretty that you will want to make it again and again, even if it isn't…

Easy Pizza Crust

This recipe is a favorite of mine that my sister got from her in laws who have a restaurant. This always turns out well, so I thought I would share…

Gluten Free Cornbread

Buttermilk Banana Bread

I've made dozens of different types of banana bread, and this is one of my favorites. Our kids devoured it! My oldest told me "this is the best…

baked cheese grits

Aunt Violet's Swedish Rye Bread

Swedes have always made hearty, highly flavored breads and rye always seems to play a part, the foundation for many avenues of baking exploration.…

Pasta with Grape or Cherry Tomatoes

This is a great pasta from an island off the coast of Italy that I adapted from Giada de Laurentiis. The…

Lowell’s Best Ever Granola copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

Hot Sticky Buns

I learned this recipe from my 8th grade Home/Ec teacher. It was one of the few recipes I knew when I got married, and now I make it for my kids.…

Moroccan Bread

It is interesting to me that one of my grandfathers, a West Virginian who lived at the end of Horsemill Hollow, always referred to bread as 'the…

Pepperoni & Cashew Pizza

This combination may sound strange, but it tastes wonderful! For that reason, because it's unusual and flavorful, this is always a hit at my pizza…

Semolina Pizza Dough

This is very similar to my NY Style Pizza Dough which John Spottiswood posted, but I think adding the Semolina dough gives it a little more texture…