10,000 four four recipes

These squares have a great lemon taste and look so good on a dessert tray. I found the recipe on The Pampered Chef card and they sounded so good I had to try them, I think everyone will like them. Easy to make and tasty.

Start a fiesta with these delicious cookies made of pecans and ground cinnamon.

Lower calorie pie shell with less shortening than traditional crusts. Three simple ingredients, one hour chill, and a flaky crust for any pie recipe.

Bakery-style soft cookies loaded with chopped milk chocolate, shredded coconut, and walnuts. A blend of butter, shortening, and cake flour creates an irresistibly tender crumb.

Rhubarb-strawberry cobbler with cinnamon and orange zest in the filling and fluffy buttermilk biscuit topping. A classic spring dessert where tart rhubarb and sweet strawberries bubble under golden drop biscuits.

Cinnamon rolls from scratch are my family's favourite. Soft and warm with a secret ingredient.

Casareccio is a rustic Italian wholewheat bread made with biga starter, yielding 3 crusty loaves with a chewy crumb. Fold in walnuts, pistachios, or black olives for your own twist.

Homemade orecchiette pasta from semolina and all-purpose flour with just water and salt. An eggless Italian pasta shaped by hand into little ear shapes, no machine needed.

Soft homemade flour tortillas with a hint of whole wheat, griddled until lightly blistered. Oil in the dough keeps them pliable and easy to fold around your favorite fillings.

Biskuitstreifle, a traditional German soup garnish of light baked egg-and-flour strips. A sponge-like savory dough cut into thin batons, dropped into broth just before serving for body and bite.

Rhubarb dream bars with a buttery shortbread crust and a sweet, custard-like rhubarb topping baked until golden. A simple spring dessert that highlights tart, fresh rhubarb.

Lindy's famous cheesecake from the legendary New York deli features a buttery cookie crust, dense citrus-perfumed filling, and a glossy strawberry topping. The benchmark for classic NYC cheesecake.

Rye bread with beer and orange, a bread machine loaf with rye flour, light beer, blackstrap molasses, orange zest, and wheat germ. Hearty, malty, with a citrus lift that cuts through the dense rye crumb.

Classic Kiwi toheroa fritters in a light beer batter with a hint of curry warmth. Minced shellfish, onion, and egg fried to a golden crisp. A cherished New Zealand recipe built around one of the rarest clams on earth.

Prune Buns are old-fashioned yeasted sweet buns filled with prune preserves - built on an overnight sponge starter and a butter-rich dough, finished with powdered sugar.

Stanford Court's bread pudding starts with homemade brioche layered with sliced apples, raspberries, and rich egg custard. A San Francisco restaurant-quality dessert baked to a golden crown.