954 ale recipes

Deep-dish pear pie with Anjou pears in a creamy yogurt custard filling, topped with a cinnamon streusel crumb. Nutmeg and vanilla round out this lighter take on a fruit pie.

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.

A classic American apple pie, filled with a sweet and tart apple filling and topped with a savory cheddar cheese crumble. The combination of flavors creates a perfect balance of sweet and savory, making it a delicious treat for any occasion.

Festive cranberry loaf studded with tart cranberries and walnuts, brightened with fresh orange juice and zest. A classic holiday quick bread that slices best the next day.

Small-batch oat muffins with toasted walnuts, raisins, and a brown sugar streusel top. Makes just 4 muffins in the microwave in under 2 minutes. Built for one or two.

Apple crumb cake with a buttery shortbread-style base and crumb topping made from one mixture. Tart cooked apples sandwiched between two crisp golden layers.

Old-time potato sourdough starter made with just four ingredients: unbleached flour, potato water, sugar, and salt. No commercial yeast needed for this traditional wild-fermented starter.

Mix flour, salt, sugar, and starchy potato water in a crock, then let wild yeasts work their magic over several days for a rustic sourdough starter with earthy depth.

Simple sourdough starter made with unbleached flour and active dry yeast mixed into a thick batter and fermented for 24 hours. The foundation for sourdough breads and pancakes.

Yeasty sourdough starter is the shortcut version: unbleached flour, a packet of dry yeast, and water mixed into a thick batter and left warm for a day. A fast track to bread baking when you don't want to wait two weeks for a wild starter.

Classic Italian focaccia with a slow double rise, generous olive oil, and a customizable topping. Authentic Ligurian flatbread for snacking, sandwiches, or alongside soups and salads.

Old-school Italian focaccia built on a two-stage rise, olive oil, and unbleached flour. A chewy, golden flatbread ready for any topping from rosemary to olives.

Buttery macadamia nut biscotti with half the nuts ground into the dough and half left whole. Twice-baked for a crisp, crunchy cookie with rich tropical flavor.

German apple cream kuchen with yeast dough base, cinnamon apples, and creamy cheesecake topping for an elegant hybrid dessert best served warm from the oven.

Fry bread with all-purpose flour, whole wheat flour, and cornmeal for a hearty, golden crust. Deep-fried until puffy and crisp, served with honey or maple syrup.

Georgia peaches and cream cake layers warm sugared peaches under a sour cream batter and cinnamon-brown sugar crumb. Three-layer summer cake that drinks like a cobbler in a square pan.