10,000 fay fay recipes

Homemade peach ice cream with fresh chopped peaches folded into a microwave-thickened custard base of milk, half-and-half, sugar and egg. Smooth, scoopable and a Southern summer ritual.

Millet. Nutty and flavourful. Toasted and enriched with mushrooms, zucchini and, loads of toasted almonds. Ancient grains + flavour.

Fruit yogurt scones use plain yogurt and lemon zest to create tender, lightly tangy mini scones studded with plumped raisins or dried cranberries. Smaller than a tea-room scone, perfect for buttering warm. Ready in about 22 minutes.

Fresh or frozen blueberries macerate in dark rum and vanilla bean seeds, then blitz with ice cream into a grown-up milkshake with berry-booze swirls and creamy vanilla richness.

Custard-soaked French bread baked over bubbling cinnamon blueberries. Prep it the night before and wake up to a golden, berry-loaded brunch that feeds a crowd.

Shortbread pecan rum balls are a no-bake holiday cookie made with crushed shortbread, toasted pecans, dark rum, and dark corn syrup. Five ingredients, twenty minutes, no oven required.

Mexican tomato lime soup poured over crushed tortilla chips. Bright cilantro-lime broth with cumin, garlic and tomato. A 30-minute Mexican comfort soup.

Pull-apart Kentucky buttermilk biscuits baked together in a tender slab, scored into 12 squares for fluffy soft sides. Tangy buttermilk and cold butter make every layer flaky and tall.

Fresh peach ice cream with ripe summer peaches blended into a cornstarch-thickened evaporated milk base. No eggs to temper, no custard to fuss with, just churn and freeze.

These lemon pie macarons will give you the flavor of the lemon meringue pie and texture of the macarons. Nothing can be happier than enjoying one of these sweets.

Lemon pecan pie skips corn syrup and uses lemon extract plus juice to brighten a buttery brown sugar custard packed with toasted pecans. The bright twist on Southern pecan pie.

Wow, delicious. This cake came out wonderful, really loved the apple-cranberry topping that was so fruity and juicy. I used 3/4 cup whole wheat flour and 1/4 cup all-purpose flour to make it a bit healthier, and the cake was buttery and fluffy. It didn't last long at our place with just two of us.

Buttery and crunchy, they are great for making holiday cookies.

Cream cheese brownies marbled with German sweet chocolate batter and a tangy cheesecake swirl. Fudgy, dense, and just slightly tangy thanks to the cream cheese running through every bite.

Golden wheat pancakes are vegan, egg-free, dairy-free flapjacks built on whole wheat pastry flour, oat flour, and wheat germ. Sweetened with brown rice syrup, topped with fresh fruit and maple.

A fresh and light dessert! I often serve this after a big dinner or as a alternativ with my cakes at our birthday pary. It is popular!