190 ale recipes

Quick microwave pecan pie ready in under 35 minutes when the oven is occupied. This method uses interval cooking at varying power levels to set the filling without overcooking the edges.

Quick oatmeal bars with apple butter, coconut, and brown sugar baked into chewy squares ready in 30 minutes for easy lunch box treats or snacks.

Egg-free bran muffins loaded with chopped apples, dried apricots, and walnuts, made with apple juice and all-bran cereal. Brushed with cinnamon sugar while hot.

Crusty artisan bread studded with toasted walnuts, sweetened with honey and enriched with walnut oil. An overnight cold-rise dough baked on a stone with steam for a shattering crust.

A dark, earthy bread machine rye with caraway seeds, molasses, and a touch of cocoa for deep color and flavor. Just load the machine and press start for a fragrant homemade loaf.

Nusskipferl (Austrian nut crescents) roll a buttery sour cream yeast dough around a ground almond and egg white filling. Flaky, tender, and lightly sweet with a nutty center.

Homemade oatmeal cookie mix with whole wheat flour, rolled oats, and brown sugar. Shelf-stable pantry mix that stores up to 12 weeks for fresh cookies anytime.

Applesauce nut bread with brown sugar, chopped nuts, cinnamon, and an unexpected pinch of dried mint. A tender, fragrant quick bread that slices like coffee cake.

True garlic bread machine loaf with roasted garlic puree, butter, and a half-whole-wheat, half-white flour blend. A genuine garlic-infused yeast bread.

Linsensuppe mit Frankfurter brings together tender lentils, smoky bacon, and sliced franks in a hearty German soup thickened with a browned flour roux and a splash of vinegar.

Pumpkin spice bread baked inside canning jars for shelf-stable giftable loaves. Warming cinnamon, clove, ginger, and raisins meet real pumpkin puree in a self-preserving oven-to-jar bake.

Rustic Mediterranean olive bread with dried mint, chopped onion, and black olives baked into a round loaf. Made with a sponge starter for deep, complex flavor.

Ukrainian almond crescents with a tender sour cream yeast pastry rolled around a ground almond and brown sugar filling. Flaky, nutty, and golden, these Eastern European cookies melt in your mouth.

Natural bran muffins with whole wheat flour, buttermilk, and raisins. A big-batch recipe that makes 30 muffins with batter you can refrigerate for weeks and bake as needed.

Linsensuppe mit Frankfurter, a hearty German lentil soup with bacon, leek, and sliced frankfurters thickened with a browned flour roux and finished with a splash of vinegar.

Raisin and bran cookies bake up chewy with unprocessed bran, brown sugar, and warm cinnamon-nutmeg spice. Egg whites keep them lighter than the typical butter-yolk cookie.