954 ale recipes

Spritzgeback are classic German pressed butter cookies flavored with almond extract. Pipe them through a cookie press for decorative shapes, then bake until just golden.

Savory dried tomato scones with a buttery, flaky crumb and pops of concentrated tomato flavor throughout. Uses cream of tartar and baking soda for a tall, light rise.

Wacky cake style chocolate layer cake made with no eggs, butter, or milk. A pantry-staple Depression-era recipe with deep cocoa flavor and a tender, fudgy crumb that's accidentally vegan.

Tropical pineapple cookies sweetened naturally with banana and pineapple juice concentrate, no refined sugar added. Coconut and orange zest deliver island flavor in every bite.

Jam tarts press tender cream cheese pastry around dollops of fruit jam for bite-size, flaky tea-time pastries with golden browned edges. A 7-ingredient throwback for the cookie tin.

Cheesy cheddar quick bread with sharp aged cheese folded into a biscuit-like batter. No yeast, no rise time, just stir and bake for a savory loaf with cheese-pull in every slice.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Applesauce-raisin doughnuts made quick with a baking mix: spiced cake doughnut dough with applesauce and raisins, fried golden and tossed in cinnamon sugar. Warm, moist and easy fall doughnuts.

Pumpkin macaroons made with ground pecans, coconut, pumpkin puree, and maple syrup. Light and chewy egg white cookies sweetened naturally without refined sugar. Baked low and slow.

Olive-tahini sauce with chopped black olives, sesame paste, lemon, and thyme in a warm, flour-thickened base. A savory, vegan Mediterranean sauce for grains, vegetables, or flatbread.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.

Mexican-style shrimp fritters: light, souffle-textured chopped shrimp fritters served with a chunky tomato and green chile sauce. Crispy outside, fluffy inside, with real heat.

Crockpot dark wheat bran bread bakes hands-off in a slow cooker with whole wheat, soy flour, bran cereal, and molasses. A no-oven yeast loaf with a moist crumb and dark malty flavor.

Sauteed chicken livers dusted with warm spices, deglazed with blueberry vinegar, and finished with creme fraiche and fresh blueberries. A French-inspired dish.

Big white soft sugar cookies with buttermilk, nutmeg, and raisins that stay pale, pillowy, and cakelike. An overnight-chilled batter baked just 5 minutes for the softest cookie you'll ever make.

Cake and yeast risen bread combined with apples and cream cheese. It's like apple strudel bread on steroids.