172 big big recipes

A big summer fruit salad tastes even better with the tropical taste of this light bread. Slices are irresistible with nutted cream cheese or chicken salad.

Big-batch homemade tomato soup base for canning. Fresh tomatoes simmered with onion, celery, parsley, and warm spices, then jarred for shelf-stable winter pantry stock.

Big-batch California brownies with walnuts and optional candied orange peel. Fudgy chocolate brownies that bake in two pans for parties, bake sales or freezer stock.

Homemade granola mix bakes ten cups of rolled oats, coconut, sunflower seeds, sesame, and nuts in a honey-molasses syrup. Big-batch breakfast that stores six months.

Big-batch homemade hot chocolate mix. Cocoa powder, powdered milk, creamer and sugar whisked together. Store in jars and scoop ⅓ cup per mug for cold-weather sipping.

Dave's chocolate chip oatmeal cookies: classic combo of rolled oats and chocolate chips with chewy or crispy texture options. Twelve big bakery-style cookies in 30 minutes.

Chocolate chip cookies made with butter and shortening for soft centers and crisp golden edges. Loaded with semi-sweet chips and chopped nuts. Big-batch classic.

Hearty oatmeal cookies loaded with chocolate chips, raisins, and walnuts. This big-batch recipe makes 48 thick, chewy cookies with wholesome oats and sweet-tart raisins.

Orange date scones with bright fresh orange zest, sweet sticky dates, and a cake-flour-tender crumb. A big-batch bakery-style recipe perfect for crowds, freezing ahead, or weekend brunch.

Gourmet chocolate chip cookies use both light and dark brown sugar with optional ground coriander for warm depth. Big quarter-cup-sized cookies with semi-sweet chips and walnuts. Makes 3 dozen.

Big-batch Super Bowl chili with ground beef, pinto beans, and tomato juice base, simmered low for hours with a deep spice blend of cumin, cayenne, and paprika. Feeds a crowd.

Three-vegetable kimchi: napa and green cabbage with carrots, scallions, and bell pepper fermented with a heavy garlic-red pepper-paprika paste. Big-batch Korean pickle, ferments 2-3 days at room temperature.

Peanut butter cookies use crunchy peanut butter, both white and brown sugars, and the classic fork-pressed crisscross top for soft centers and crisp golden edges. A big-batch family-favorite cookie.

Texas-style Brownsville chili with ground beef, dried pinto beans, jalapeños, and a hint of cinnamon. A border-town big-batch chili serving up to 32 with that distinctive sweet-savory backbone.

Chernobyl Chili: a big-batch ground beef and red kidney bean chili with 4 tablespoons of chili powder and serious heat. Cooked in the microwave then served from the crockpot. Built for a crowd.

Harvest apricot preserves cook a big batch of ripe apricots with sugar and lemon juice to setting point, then jar and seal with rum-dipped cellophane tops. An old-world summer preserve.