3,601 four four recipes

Oatmeal coconut crisps are a big-batch cookie with brown sugar, butter, rolled oats, and coconut baked until crisp at the edges and chewy in the center.

Soft chocolate chunk cookies with a hidden boost of peanut butter for tenderness, plus chunks of dark chocolate and chopped walnuts in every bite. Baked low and slow for chewy centers.

Bran hermit cookies spiced with cinnamon, cloves, mace, and nutmeg, studded with raisins. A rolled and cut old-fashioned spice cookie with a wholesome bran twist.

Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.

Moist Jewish apple cake layers cinnamon-sugared Granny Smith slices into a tube-pan batter made with applesauce and orange juice for an oil-free, dairy-free dessert that stays tender for days.

Fattigmann, a traditional Norwegian fried cookie flavored with cardamom, lemon zest, and brandy. Diamond-shaped, paper-thin, and dusted with sugar.

Spiced banana cake loaded with cinnamon, nutmeg, and cloves, topped with a crunchy cinnamon-walnut crumble. Baked in a springform pan for an impressive, warmly spiced dessert.

Raisin breakfast bars with wheat germ, honey, walnuts, and cinnamon. A chewy, wholesome grab-and-go bar baked in one pan with simple pantry ingredients.

Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.

Malfatti (Italian spinach and ricotta dumplings) with Parmesan, nutmeg, and melted butter. Lighter than gnocchi and ready in 30 minutes. The key is squeezing every drop of water from the spinach.

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.

Mocha pecan balls rolled in powdered sugar, made with espresso, cocoa powder, butter, and chopped pecans. A coffee-chocolate twist on classic snowball cookies.

Jewish apple cake baked in a tube pan with layers of cinnamon-sugar Granny Smith apples and a moist oil-free batter made with applesauce and orange juice.

Chocolate syrup brownies topped with a glossy cooked fudge icing that sets to a thin, snappy shell. A 9x13 pan that feeds a crowd and freezes well.

Baked lentil casserole with sliced kielbasa, thyme, and a ketchup-lentil broth sauce. A hearty, high-protein one-dish dinner that turns humble lentils and Polish sausage into a warm, satisfying comfort meal.

Creamy potato salmon chowder with carrots, peas, and celery in a homemade white sauce. A big-batch soup using canned salmon that makes 3 quarts.