10,000 four four recipes

Chocolate chip cookie bars with a show-stopping marble swirl on top. Brown sugar, vanilla, and chopped nuts in a chewy base with melted chocolate dragged through for a bakery-worthy finish. Pan to plate in 30 minutes.

Irish scallop pie with sweet sea scallops, mushrooms, and a sherry-laced cream sauce blanketed under golden mashed potatoes. A pubby seafood twist on cottage pie that bakes up bubbling and rich.

Waking up to pumpkin cinnamon rolls on chilly fall mornings is heavenly. Wake and bake in the morning instructions included.

Almond macaroon brownies layer a rich chocolate brownie base with a cream cheese, coconut, and almond macaroon topping, finished with a chocolate drizzle. One pan, two indulgent textures.

Classic French chicken fricassee from the Poitou region. Golden-browned chicken braised on a bed of caramelized onions that melt into their own sauce.

Rustic whole wheat quickbread with tangy buttermilk and a golden crust bakes in under an hour. No yeast, no kneading, just mix and bake.

Emily's white cake is a tender, snow-white shortening-based layer cake from the early 1900s, leavened with stiff egg whites for fluff. The dairy-free vintage classic for birthdays and baptisms.

Golden half-moon pastries stuffed with garlicky leeks and a hint of chili, crimped into little crescents and fried until they shatter. Afghan street food that's vegetarian, crunchy, and completely addictive.

All-butter pie crust with egg yolk for a rich, flaky pastry. Includes instructions for single crust, double crust, pre-baked shell, and five decorative edging styles.

Jan's 1940s apple pie heaped with McIntosh and Cortland apples, finished with a quick water-rinse trick on the top crust that produces an exceptionally flaky finish.

Settin' 'round bread is a multi-grain bread machine loaf layered with oats, cornmeal, bran, cracked wheat, buckwheat, soy, and rye flours. A hearty, nutrient-packed bread for everyday toast.

Bob's vinegar pie crust holds up to two weeks in the fridge or freezes for months. One large batch yields four single 9-inch shells. The egg and splash of vinegar deliver a tender, flaky crust every time.

Slow-rise homemade pita bread with whole wheat and white flour, baked on a hot stone until puffy. A 3-hour rise develops real flavor in these soft, pocketable flatbreads.

This scrumptious bread can be filled with fruit, meat or even cheese! The variety makes it a perfect dinner for a large family.

Mennonite bread, a hearty honey-sweetened loaf built from whole wheat, rye flour, and wheat germ with tangy buttermilk for a tender crumb. Wholesome, faintly sweet farmhouse bread for sandwiches and toast.

German pumpernickel bread made with rye flour, cocoa, molasses, and caraway seeds. Dark, dense, and earthy with a chewy crumb. Makes two round loaves.