308 doubly recipes

Oatmeal chocolate peanut butter fudge melts together in a double boiler with soy milk, then chills into chewy chocolate squares with peanut butter swirls. Dairy-free, no candy thermometer required.

Crunchy chocolate almond biscotti with cocoa powder, toasted whole almonds, and chocolate chips. Double-baked Italian cookies built for dunking in coffee or espresso.

Baked bananas with brown sugar, butter, and lemon zest — a 30-minute side dish that pairs beautifully with roasted meats or doubles as a warm dessert with ice cream.

Kay's apple pie is a classic double-crust pie with pared apples tossed in sugar and cinnamon, dotted with butter and finished with a milk-brushed, sugar-dusted top crust.

Buttery German almond crescents dusted with powdered sugar, made with ground almonds and double extracts for a melt-in-your-mouth holiday cookie.

Double chocolate biscotti with wine-plumped dried cherries, melted bittersweet chocolate, and cocoa powder. Crisp, dunkable cookies that stay fresh for a month.

Pineapple lemon fruit filling for Japanese fruitcake, cooked custard-style in a double boiler with toasted pecans. The signature Southern holiday cake glue.

Chicken fried steak with a craggy double-dredged crust, fried golden and crisp, then smothered in peppery cream gravy made right from the drippings. Classic Texas comfort cooking done the proper way.

Fresh pineapple pie with dried apricots, macadamia nuts, and a splash of rum in a flaky double crust. A tropical twist on classic fruit pie with Hawaiian accents.

Rhubarb and pineapple pie pairs tart spring rhubarb with sweet juicy pineapple under a double crust. The unexpected tropical combination balances each fruit's character into something distinctive.

French-style yogurt salad dressing with double mustard, olive oil, lemon, and mixed herbs. Thick like ranch but tangy and light. A versatile everyday dressing ready in 5 minutes.

Rhubarb strawberry pie with fresh orange juice, orange zest, and marmalade in a lattice-topped deep dish crust, thickened with instant tapioca. A spring classic with a bright citrus twist.

Double chocolate zucchini bread with melted unsweetened chocolate, chocolate chips, chopped nuts, and cinnamon. Moist, rich, and the best way to sneak vegetables into dessert.

Homemade grainy sherry mustard with whole mustard seeds, dry mustard, sherry, and sherry vinegar cooked in a double boiler. Keeps up to one month refrigerated.

Candied cranberries slow-cooked in sugar syrup over a double boiler, then rolled in sugar until sparkling. A 3-ingredient holiday garnish or sweet snack.

Iced strawberry soup with fresh berries, English cucumber, lemon yogurt, light rum, and mint. Pink chilled summer starter that doubles as a boozy brunch refresher.