10,000 fibre recipes

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.

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.

A simple chocolate crumb cake made with chocolate syrup and topped with a buttery sugar crumble, all from one bowl. Mix the base, reserve some for the topping, and bake. Ready in an hour.

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.

Peanut butter pinwheel cookies with a melted chocolate swirl rolled jelly-roll style and sliced into rounds. A slice-and-bake cookie with a stunning spiral pattern in every bite.

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.

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.

Old-fashioned jelly cookies: buttery shortbread rounds sandwiched with red raspberry jelly and dusted in powdered sugar. The kind that gets softer and better as the jelly soaks in.

Classic creamy succotash made in the microwave with buttery lima beans, sweet corn, pimentos, and half-and-half. A quick, no-fuss American side dish ready in 25 minutes.

Tender rum-soaked bundt cake made with vanilla pudding mix and toasted walnuts. The rum-butter glaze seeps into every crevice for boozy, buttery bliss at potlucks.

Ribbon refrigerator cake with layers of graham crackers and a pineapple-walnut filling set with gelatin. A vintage no-bake icebox dessert topped with whipped cream.

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.