575 dried vegetable recipes

Yeast dough pinwheels filled with fruit preserves, shaped into a windmill pattern, and baked until golden. A European-style pastry with a soft, brioche-like dough and a jewel of jam in the center.

Shisky are Eastern European yeast doughnuts spiked with rum or whiskey, double-risen, deep-fried to golden perfection, and dusted with powdered sugar. Light, pillowy, and just a little boozy.

Jalapeno pizza crust made in a bread machine with bread flour, diced jalapenos, and active dry yeast. A spicy homemade dough that adds kick to any pizza without extra toppings.

Classic raised yeast doughnuts fried until golden and tumbled in sugar. Soft, pillowy, and bakery-style at home with just flour, milk, eggs, and a slow rise.

Honey wheat berry bread machine recipe combining bread flour, whole wheat flour, and cracked wheat (bulgur) for hearty texture. Sweetened with honey and warmed with ginger.

Spiced fig drop cookies with stewed figs, raisins, walnuts, allspice, and cinnamon. An old-fashioned fruit-filled cookie that stores beautifully in a tin for weeks.

Coffee cake with a hidden filling of dried figs, walnuts, brown sugar, and cinnamon baked between layers of vanilla batter. A sweet surprise in every slice.

German pumpernickel bread made with rye flour, cocoa, molasses, and caraway seeds. Dark, dense, and earthy with a chewy crumb. Makes two round loaves.

Gluten free apricot cucumber soup blends dried apricots with curried cucumber and orange for a chilled or warm vegan starter. Pumpkin seeds on top add bite to a smooth, naturally sweet bowl.

Italian meatloaf seasoned with dry tomato vegetable soup mix for built-in herbs and flavor. Just six ingredients, mix and bake for an easy weeknight dinner.

Tender cream cheese pastry sandwiches a layer of thick dried fruit filling, then bakes into golden bars. These reduced-sugar cookies cut into 2 dozen squares for sharing.

Homemade muffuletta bread with a sesame seed crust, made with bread flour and kneaded in a food processor. A round, crusty New Orleans loaf perfect for building the classic sandwich.

Homemade butterhorn rolls shaped into buttery crescents from a soft yeasted dough with eggs, milk, and shortening. Light, flaky, and golden after a double rise.

Anadama bread: New England classic yeast loaf with cornmeal, dark molasses, and a famously grumpy origin story. Slightly sweet, deeply tender, with a crumb that toasts like nobody's business.

Sourdough-style bread loaf using 2 cups of dough starter combined with active dry yeast for extra lift and complex flavor. A straightforward starter bread with a tender crumb and golden crust.

Moroccan-spiced bulgur baked with dried apricots, prunes, and apples in a fragrant mix of cinnamon, nutmeg, and coriander. A hearty, fiber-rich winter side dish with sweet-savory depth in every bite.