553 catch recipes

Fruit and nut muffins with whole wheat flour, applesauce, raisins, dates, and walnuts. A lower-fat big-batch recipe using egg whites and skim milk for lighter baking.

Fudgy sheet pan brownies made with unsweetened chocolate, sour cream, and walnuts, then slathered with a glossy chocolate icing while still warm. Big batch, big flavor, gone fast.

Peanut butter oatmeal cookies with rolled oats and your choice of chocolate chips or chopped peanuts. Chewy centers, crisp edges, and a 5-dozen yield from one batch.

Pressure-canned white beans with ham hocks, brown sugar, chili sauce, and mustard. A classic batch canning recipe that fills your pantry with smoky, sweet baked-style beans.

Tangy baked meatballs with oats and evaporated milk, glazed in a sweet-smoky sauce of ketchup, brown sugar, and liquid smoke. Big batch recipe for parties or freezing.

Fudgy cocoa brownies with a hidden layer of chocolate mint patties baked right inside. Rich, minty, and makes a big batch of 36 squares from a 9x13 pan.

Pecan crispies made with brown sugar, butter, and shortening for thin, crunchy cookies with caramel-like flavor. A simple drop cookie recipe that bakes up crisp every batch.

Plum relish slow-cooks plums with apples, onions, vinegar, brown sugar, ginger, and cloves into a thick sweet-spicy condiment. Big-batch chutney for cheese boards and roasts.

Peanut butter and honey sandwiches with raisins mixed right into the spread. A freezer-friendly lunch box staple that takes 5 minutes to make a batch of four.

Chunky peanut butter cookies rolled in sugar and pressed with a fork. A big-batch recipe with both white and brown sugar for crispy edges and chewy centers.

Soft apple cookies loaded with diced raw apple, raisins, and warm spices like cinnamon, ginger, and cloves. A big-batch drop cookie with a moist, cake-like crumb.

Firehouse-style cod baked in a roasting bag with a pound of garlic lemon butter. A big-batch fish recipe that feeds 12 and works straight from frozen.

Surprise-center butter cookies with 4 hidden fillings: Andes mints, cherries, chocolate chips, and pecans. Each batch gets its own color-coded icing. A fun holiday baking project.

Cajun-style barbecue sauce slow-simmered with Southern Comfort, steak sauce, hot sauce, and a heap of sauteed onions, celery, and bell pepper. Makes a big batch that keeps for weeks.

Cinnamon honey ale homebrew with dry malt, raw honey, whole cinnamon bark, and ale yeast. A 5-gallon batch that ages beautifully into warm, spiced amber ale perfect for fall.

Homemade white bread enriched with butter, eggs, milk, and a hint of vanilla. A heritage big-batch recipe that yields five or six golden, tender loaves with a soft sandwich crumb.