928 cuke recipes

Millionaire's shortbread with a buttery shortbread base, chewy homemade caramel middle, and a smooth chocolate top. Three layers of British confection in every square.

Spicy black-eyed pea soup with bacon, jalapenos, tomatoes, and melted Swiss cheese in a beef bouillon broth. A smoky, cheesy, and spicy Southern-inspired bowl.

Russian honey bread loaded with dried apricots, dates, raisins, and walnuts, warmed with cinnamon and clove. A bread machine quick bread with the rich, spiced sweetness of an old-country tea cake.

Chocolate mousse torte tops a deep devil's food cake with a silky coffee-liqueur chocolate mousse and a cloud of whipped cream. A make-ahead chocolate dessert with a grown-up Kahlua kick.

Arroz con pollo built on a hearty mix of brown and wild rice instead of white. Browned chicken simmered with tomatoes, white wine, almonds, peas and a Latin-style sofrito of onion, garlic and paprika.

Friendship fruitcake made with a fermented fruit starter over 30 days, then baked into a rich Bundt cake loaded with peaches, pineapple, cherries, and nuts.

Lithuanian strawberry torte layers three light butter cake rounds with whipped cream, currant jelly, strawberry preserves, and pecans. Eastern European holiday celebration cake.

Cream cheese dough rolled with apricot preserves and walnuts, sliced into crescent-shaped cookies and baked until golden.

Baby Hot Browns are bite-sized Kentucky classics: sliced turkey and onion on French bread rounds, smothered in a creamy Swiss cheese sauce and topped with crumbled bacon. A rich, savory appetizer.

Halloween Jack-O'-Lantern cupcakes made with pumpkin, buttermilk, and pumpkin pie spice, topped with pumpkin frosting and decorated with black licorice faces and green gumdrop stems.

Apricot chocolate coffeecake baked in a bundt pan with cream cheese batter, cocoa, dried apricots, chocolate chips, and almonds. Rich, layered, and perfect for brunch.

Traditional Tuscan twice-baked nut cookies studded with whole almonds and hazelnuts. Crunchy, fragrant, and built for dunking in Vin Santo or espresso.

Hearty vegetable barley soup with lean ground beef, pearl barley, tomatoes, carrots, celery, and frozen mixed vegetables. A budget-friendly weeknight pot full of fiber.

Poached cod in a fragrant saffron broth with leeks, bell pepper, and tomato. A light, low-sodium fish dinner built on a slow-simmered vegetable stock with rich golden color and delicate flavor.

Try this scrumptious pudding made with cake flour, cornstarch and a pinch of nutmeg.

Layered bar cookies with an oat-almond-tahini crumb crust and a rich carob filling made from tofu, ricotta, and maple syrup. A wholesome, caffeine-free treat for health-conscious bakers.