10,000 four four recipes

Komish broit is a Jewish twice-baked cookie similar to Italian biscotti, made with matzo meal, potato starch, and chocolate chips. Crisp diagonal slices rolled in cinnamon sugar.

Fresh blackberries wrapped in flaky pastry, baked in a sweet berry-laced syrup until brown and bubbly. An old-fashioned Southern dumpling recipe that fills the whole house with the smell of summer.

Rustic zucchini yeast bread with a golden olive oil crust and soft, moist crumb. Grated zucchini adds moisture while yeast gives this loaf real bakery-style chew and rise.

Whole wheat pizza crust with a blend of whole wheat and all-purpose flour, no oil, and a cornmeal-dusted pan. Makes two 14-inch crusts with a nutty, chewy texture that holds up to toppings.

Fry bread with all-purpose flour, whole wheat flour, and cornmeal for a hearty, golden crust. Deep-fried until puffy and crisp, served with honey or maple syrup.

Honey mustard baked chicken coated in a sticky glaze of honey, mustard, garlic, and flour, then roasted uncovered until caramelized and golden brown.

Classic beer-batter fried shrimp with a simple 3-ingredient coating of flour, beer, and salt. Each shrimp fries up golden and crispy in just one minute.

Simple sourdough rye bread for the bread machine with rye flour, eggs, and just a handful of pantry staples. A dense, chewy loaf with deep rye flavor and minimal effort.

Try this scrumptious bread today by using this simple crockpot recipe that is stress free.

Dessert pizza on bread dough crust with cream cheese layer, cinnamon apples, and almond streusel topping. Fun twist on apple pie. Serve warm with ice cream or whipped cream.

Sheet-pan peach coffeecake with a tender pressed-in shortcake base, fresh sliced peaches, buttery crumb topping, and a lattice over the top. Travels beautifully to brunch.

Elegant sorrel frittata with red potatoes and shallots, topped with sour cream and broiled until golden. Lemony sorrel adds a bright, tangy twist to the classic egg dish.

Brownie shortbread bars layer fudgy unsweetened chocolate brownie over a buttery shortbread base. Two textures, 24 bars per pan, diabetic-friendly if made with sugar substitute.

Phipps famous shortbread made with broiler-roasted flour, rice flour, a full pound of butter, and chunked milk chocolate. Toasted flour gives it a deep, nutty flavor.

Polenta-millet bread with cornmeal, millet, bread flour, and whole wheat in a honey-sweetened yeast dough. A rustic, multigrain artisan loaf mixed in a bread machine and baked on a stone.

Italian biscotti with candied cherries, chopped nuts, and a hint of star anise. Twice-baked for that signature dry crackly snap, perfect for dunking in coffee, espresso, or vin santo.