10,000 four four recipes

Whole wheat prune bread for the bread machine. Hearty fiber-rich loaf sweetened with prunes and molasses, dump-and-go method with no kneading or proofing.

Sailors' favorite chocolate chip cookies blend peanut butter into a classic chocolate chip dough for soft, peanut-buttery cookies loaded with chocolate. A pantry-friendly bake-sale staple.

Snickerdoodles are soft, chewy cinnamon-sugar cookies with the signature tang of cream of tartar and crackly, sugar-coated tops. A classic that bakes up tender in the center every time.

Delicious cornbread, and the texture was great. I used whole wheat flour, and the bread still came out soft and fluffy. Used 2 large eggs instead of 3 egg whites, 2% milk, and 2% yogurt instead of fat-free version, which definitely gave the cornbread a richer taste. Served it with homemade kale, potato and white navy bean soup. A delicious and hearty meal.

Ultra-tender pumpkin bread spiced with cinnamon, cloves and nutmeg, studded with toasted walnuts, and so moist it stays fresh for days on the counter.

Homemade Swiss roll, a light sponge cake baked thin, rolled while warm to keep it crack-free, then spread with vanilla buttercream and rolled into a tender, swirled slice. A classic teatime treat from scratch.

Moist chocolate applesauce cake topped with sugar, chocolate chips, and chopped nuts. No frosting needed for this one-pan picnic cake that stays soft thanks to two cups of applesauce.

Chocolate chip raisin cookies baked low and slow for crisp golden edges and chewy centers. Two cups each of plump raisins and semi-sweet chips packed into every cookie.

Crispy deep-fried buffalo wings with classic hot sauce and butter coating. Authentic game day chicken wings with cayenne-spiked flour coating, perfect for parties and Super Bowl.

Chocolate banana bread for the bread machine folds mashed ripe banana, cocoa powder, and warm cinnamon into a yeasted loaf with optional walnuts. A toaster-friendly sandwich bread with the soul of a banana muffin.

"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.

This is a great recipe! Something different to do with hamburger, easy to make and tastes great. The biscuits actually make a really nice light crust. This one is in my favourites and will be repeated often on my dinner table!

Blueberry lovers muffins soak bran flakes cereal in milk for a tender, fiber-rich crumb dense with berries and warm spice. A lower-fat breakfast muffin with cinnamon and nutmeg punch.

These homemade salmon patties are made with fresh salmon for a crispy exterior and tender interior. Learn the secrets for the best salmon patty you've ever had.

High-fiber banana oat bread made with oat bran, oat flakes, whole wheat pastry flour, ripe bananas, and honey. A wholesome quickbread sweetened naturally with no white sugar.

Greek Easter cookies (koulourakia) are buttery braided twists brushed with egg wash and sprinkled with sesame seeds, a traditional Orthodox Easter treat with a tender, not-too-sweet crumb.