10,000 fay fay recipes

Retro cream cheese and blue cheese log rolled in chopped pecans, with sweet pickle relish and dried onion for tangy bite. No-bake holiday and game-day appetizer that slices clean on a cracker.

Welsh bakestone pancakes (also called Welsh cakes' simpler cousin): four ingredients, no leavening trickery, cooked on a hot griddle until bubbles form. Serve warm with butter, honey or jam.

Truly the best ever old fashioned ginger snap cookies. Enjoy!

Kimchi is so common in Korean, from breakfast to dinner, and it's not only because it tastes so good, and it goes very well with almost anything, also it is quite healthy, and it is good for you. Try this recipe to make your own fresh kimchi, you can adjust the hot and salt level, which you can't do with store-bought one!

Cocoa bundt cake with chocolate glaze: a one-bowl buttermilk batter that turns out tall, tender, and deeply chocolatey thanks to a half cup of cocoa and a quick double-speed beat.

Store-bought bread can never compete with homemade fresh loaf. This heart healthy multigrain bread is full of goodness, an ideal sandwich bread. You can make round loaves, bake them in the loaf pan, or shape into whatever prefer. The bread comes out fluffy inside and crusty outside, and it tastes delicious!

A classic creamy pumpkin pie that is low in fat, but without sacrificing any of the rich taste and silky texture.

Crockpot paprika chicken: a slow-cooker version of Hungarian-style chicken paprikash. Tender chicken simmered all day with sweet paprika, tomatoes, peppers, and a sour cream finish. Serve over egg noodles.

Cottage cheese biscuits skip buttermilk in favor of nearly 2 cups of creamed cottage cheese for unmatched moisture and protein. Tender, fluffy, and high-rising biscuits in 45 minutes.

Homemade lady fingers piped from a light egg white and cake flour batter with vanilla and orange flavoring. Delicate sponge cookies for tiramisu, trifle, or eating on their own.

Flaky, buttery biscuits made with just three ingredients and ready in under 30 minutes, with crispy edges or pillowy-soft sides depending on how you space them.

I use McIntosh or a combination of McIntosh & Cortlands as my family and I prefer a softer apple filling that holds together (I NEVER use Granny Smiths)...

These bagels are made with most whole wheat flour, a bit barley flour and all-purpose flour. Chewy on the texture and delicious on the taste.

Cold pumpkin spice soup with canned pumpkin, evaporated milk, molasses and pumpkin pie spice. Chilled no-cook fall starter that tastes like pumpkin pie in a bowl.

Gingersnaps are always liked by us, because of the classic tangy flavor. Make your own freshly baked cookies at home, they taste better and fresher.

Dad's melty biscuits bake up tall, fluffy and tender, with cream of tartar and baking powder for extra lift and an egg for richness. Split them warm and slather with butter and jam.