10,000 fay fay recipes

Sourdough pancakes or waffles made with a 12-hour overnight ferment of whole wheat flour and rolled oats. Tangy, hearty, and the perfect way to use up active sourdough starter for weekend breakfast.

This is plain cornbread, not a corn flavored cake, so don't expect it to be fluffy or sweet. It's great with black-eyed peas, new potatoes, green onions, sliced tomatoes, and buttermilk, i.e., your basic Southern farm fare. It's also very nice cold, broken into bite-sized pieces in a glass of cold milk and eaten with a spoon.

Roasted butternut squash soup from Scaramouche, the iconic Toronto restaurant. Squash roasted in halves, then pureed with leeks, onions, garlic, thyme, and a swirl of cream. Pure fall comfort.

Nice warm spiced cider with citrus fruit. One sip and my belly warmed up so much I had to go turn the heat down!

Homemade cranberry raspberry ice cream with a custard base and vibrant cran-raspberry sauce. Make it with an ice cream maker or the no-churn freezer tray method.

Butterscotch bubble bread, a gooey pull-apart loaf made from frozen dinner rolls coated in butterscotch pudding mix and pecans, baked in a bundt pan under a brown sugar caramel. Easy sticky-bun flavor.

Overnight sourdough pancakes with a tangy, fermented flavor and tender, lacy edges. The best way to use up your sourdough discard while creating a Sunday-worthy breakfast.

Intensely chocolatey bundt cake using boxed mix, instant pudding, and chocolate chips. Rich, moist crumb ready in an hour with minimal effort for maximum impact.

Fluffy buttermilk pancakes use baking soda and brown sugar for a tall, tender stack. The buttermilk and lumpy batter trick gives that diner-style fluffy lift every time.

Triple chocolate fudge brownies with bittersweet, unsweetened, and semi-sweet chocolate. Dense, glossy-topped, and seriously fudgy with crackled edges.

Classic French brioche a tete, the buttery, golden topknot rolls baked in fluted tins. A rich egg-and-butter dough chilled overnight for the tenderest crumb, with a traditional floating-sponge yeast start.

This delicious cake has no cholesterol and only a trace of saturated fat. It is actually brimming with healthy ingredients- but no one will ever suspect that!

Classic yeast-raised Belgian waffles with beaten egg whites for maximum height and crispy edges. The batter rises for 45 minutes until doubled, then cooks into golden waffles with deep pockets that hold every drop of maple syrup and melted butter.

Fluffy skillet pancakes loaded with cinnamon-sugar apples cooked right into the batter. One pan, four gorgeous pancakes, minimal cleanup.

Fresh garden mint ice cream made with crushed pineapple, real mint leaves steeped in sugar syrup, and a splash of creme de menthe. A cool, herby summer dessert that earns its garden name.

Creole pecan pie: a deeper, darker Louisiana take on classic pecan pie built on dark brown sugar, dark corn syrup, and a low slow bake. Rich molasses-tinged filling and toasted pecans in a flaky crust.