RECIPES Baked goodsCategoriesAll Categories5 ingredients or lessBasicsCondimentsDairy FreeEasy recipeGluten FreeLow carbMeals Baked goodsBreakfastDessertDinnerLunchside dishSmall plates and snacksMediterraneanPantry BasicsPlant forwardQuick cookingRecipesSaladsSaucesSeafoodSoupsSpicyVeganVegetarianNewest firstOldest firstAlphabetical (A-Z)Alphabetical (Z-A)Apple Rosemary CakeBy Ann Ogden GaffneyWarm the butter, milk and vanilla together over a low heat. Cook until the butter has melted. Set aside to cool.Soft Apricot BiscottiBy Ann Ogden GaffneyStore in an airtight tin or container. They will keep 3-4 days.Banana Almond BreadBy Ann Ogden GaffneyAdd the pureed bananas a little at a time, folding and mixing as you go.Salvadorian Butter CakeBy Ann Ogden GaffneyHeat the oven to 370F/190C. Grease and flour a 8″ springform baking dish. Set aside.
Apple Rosemary CakeBy Ann Ogden GaffneyWarm the butter, milk and vanilla together over a low heat. Cook until the butter has melted. Set aside to cool.
Soft Apricot BiscottiBy Ann Ogden GaffneyStore in an airtight tin or container. They will keep 3-4 days.
Banana Almond BreadBy Ann Ogden GaffneyAdd the pureed bananas a little at a time, folding and mixing as you go.
Salvadorian Butter CakeBy Ann Ogden GaffneyHeat the oven to 370F/190C. Grease and flour a 8″ springform baking dish. Set aside.