10,000 cow cow recipes

A batch cranberry cosmopolitan you mix by the pitcher, vodka, cranberry, lime, and Cointreau with a fresh ginger kick. Shake to frosty, strain into a sugar-rimmed glass, and serve a crowd.

Light-as-air angel biscuits with a Southern double-rise of yeast and baking powder. Tender, fluffy, golden-topped, and ready to split open at supper to soak up gravy, butter, or strawberry jam.

Scrumptious snacks made with chocolate chips, butterscotch chips, coconut and walnuts.

Packed with goodness and yumminess. This banana bread is perfect for breakfast, brunch or a healthy snack.

A nice Autumn flavor to these light muffins. The optional sugar topping makes a more crispy crust. To make these more diabetic friendly, I used Splenda for half of the sugar. Feel free to use all brown sugar.

Hearty oat and grated apple muffins sweetened with pure maple syrup. Yogurt keeps them moist, walnuts add crunch, and they're done in 40 minutes start to finish.

This cheesy and creamy dip is great with pita bread/chips or crackers. Best served hot or warm.

Sourdough pancakes from an active whole wheat starter, with baking soda stirred in for tang and a tall, fluffy rise. The weekend way to put your bubbling starter to good use.

A family favorite, try this simple recipe that makes a delicious apple butter that tastes amazing on toast!

Crock-style kosher dill pickles fermented with grape leaves for snap, fresh dill, garlic, and a salt-vinegar brine. Old-school crunch you cannot get from a jarred pickle.

Nothing is more satisfying than a piece of grilled juicy steak. The herb mustard goes deliciously well with the steak.

A quick and tasty weeknight dinner. Sole with a quick pan mushroom sauce.

First time to make my own pita bread, and I was shocked by how they beautifully puffed. Then I realized it was not hard at all to make your own. Whole wheat flour gave extra tangy flavor, definitely well worth the efforts and will make my own pita bread from now on :)

Pumpkin millet soup pairs nutty whole-grain millet with creamy kabocha squash for a vegan, gluten-free fall soup. Pureed into a velvety bisque, finished with nutmeg, cayenne, and a yogurt swirl. Five ingredients, plant-powered comfort.

Touched by Angels, light as a feather melt in your mouth biscuits.

Soft, puffed Indian chapati made with just semolina flour, water, oil, and salt. No yeast, no oven. Cooked on a hot griddle in about a minute per side. Vegan friendly.