954 ale recipes

This cookie base is used to make loads of cookie recipes. Crisp edges with soft centers, this cookie dough recipe is ideal for getting creative with your add-ins.

Low-fat mushroom gravy made with brandy, sauteed mushrooms, and milk instead of butter or drippings. Rich flavor with a velvety smooth finish.

Bran molasses muffins made with All-Bran cereal, dark molasses, and plump raisins. A hearty, old-fashioned breakfast muffin with a dense, moist crumb and rich caramel sweetness.

Traditional German sand tarts rolled paper-thin, cut into diamonds, brushed with egg white, and topped with cinnamon sugar and a pecan half. Crispy, buttery holiday cookies.

Non is a Central Asian bread machine loaf made with a half and half mix of white and whole wheat flours, minced onion, and garlic. Savory, hearty, and hands-off easy.

Nouvelle gateau is a French-style flourless-leaning chocolate cake with butter, semi-sweet chocolate, reduced coffee, and rum, baked in a water bath until fudgy and silky.

Fladle uberbacken is a classic Swabian baked pancake dish. Thin German pancakes filled with applesauce and raisins, rolled, halved, then baked in a sweet egg custard with sliced almonds.

Sweet yeast crust dough makes a tender, slightly sweet base for fruit tarts, kuchen, or kolache. Two rises, one egg-and-butter enriched dough, ready for any filling.

Vegan self-saucing chocolate pudding cake with walnuts. Hot water poured over cocoa-sugar batter creates a fudgy chocolate sauce underneath as the cake bakes. No eggs, no dairy, total magic.

Peach cream pie: halved fresh peaches baked under a cinnamon-cream custard in a flaky crust. Simple summer dessert from peak-season stone fruit.

Homemade frozen bread dough: a soft egg-and-milk yeast dough divided into two freezer loaves and 16 dinner rolls. Make once, freeze for fresh bread on demand for weeks.

Cinnamon breakfast muffins studded with chopped apples and topped with a crunchy pecan streusel. Tender, golden-domed bakery-style muffins for a slow weekend morning.

Light wheat pizza dough with whole wheat flour, cornmeal, and a sponge starter for extra flavor. A hearty crust with nutty grain notes for homemade pizza night.

Mandel-Halbmonde are German almond crescents: buttery shortbread cookies shaped like half-moons, baked pale, then rolled twice in powdered sugar. The kind of melt-in-your-mouth Christmas cookie every German bakery puts on the holiday plate.

The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.

Easy whole wheat peasant bread, a no-knead loaf you just stir, rise, and bake in buttered glass dishes. Hearty and rustic with a crisp crust and soft crumb, an ideal first loaf for new bread bakers.