8,159 fan fan recipes

Oatmeal raisin bar cookies spread in a shallow pan and baked at 325. Three cups of rolled oats, sour milk, and raisins in a soft, cake-like sheet cookie. Mix, spread, bake, done.

Pate sucree (sweet short pastry) made the French way with butter worked by hand into flour, powdered sugar, and eggs. Tender, cookie-like crust for tarts and tartlets that keeps for days.

Chocolate pixie cookies rolled in powdered sugar with a fudgy center, crackled crust, and chopped walnuts. Made with melted unsweetened chocolate for intense cocoa flavor.

Slow-baked chickpeas in tomato sauce with bacon, molasses, brown sugar, and dry mustard. A hearty from-scratch baked bean recipe using garbanzo beans instead of navy beans.

Date and apple squares with chopped nuts baked into a buttery, fruit-studded bar. Chewy dates, tender apple pieces, and a simple one-bowl batter make these a crowd-pleasing fall treat.

Dutch-style pork stir-fry with snap peas, cherry tomatoes, and a sweet-tangy ketchup-vinegar sauce. A quick wok dinner with ginger, garlic, and toasted sesame seeds.

Traditional poppy seed kolachky filling made with scalded milk, sugar, and a full pound of poppy seeds. A simple three-ingredient Czech and Polish pastry filling.

Double chocolate walnut biscotti with cocoa powder and semi-sweet chocolate chips baked twice for a crisp, crunchy cookie. Dusted with powdered sugar and perfect for dunking in coffee.

Milk and honey casserole bread with whole wheat flour baked in a round dish instead of a loaf pan. A no-knead yeast bread with a soft, tender crumb sweetened with honey.

Sweet and sour chicken with cranberries, pineapple, carrots, and bell peppers stir-fried in a tangy pineapple-vinegar sauce. Holiday twist on the classic, served over rice.

Anise almond biscotti baked twice for that signature crunch. Shaped into horseshoes, sliced, and dried low and slow. Keeps for weeks in a jar. Built for dunking.

Lehigh County oatmeal cookies with almond extract, rolled oats, and melted butter. A thin, crispy Pennsylvania Dutch heritage cookie that bakes in just 5 minutes.

No-bake frozen chocolate torte with 11 ounces of melted chocolate, brandy, broken biscuits, and toasted whole hazelnuts. Rich, dense, and served straight from the freezer like an Italian semifreddo.

Braided Swiss bread made with milk, butter, and active dry yeast, finished with a golden egg wash. A classic European-style loaf with a soft crumb and beautiful braided shape.

Taka hallah, a saffron-tinted challah bread with white raisins and poppy seeds, braided and baked golden. A two-day refrigerator rise makes this Shabbat loaf extra flavorful.

Fudgy brownie filling loaded with chocolate chips, pecans, and a splash of Kahlua, baked in a pie crust and topped with billowy whipped cream and chocolate curls.