10,000 four four recipes

Pressure cooker buttermilk bread steams a tangy quickbread batter into a moist tender loaf. No oven needed for this old-fashioned steamed bread.

This Polish yeast cake is moist and tasty. Yeast not only makes the cake puff, but also adds the yumminess. Almonds and raisins are delicious addition. Glaze adds extra sweetness and cherries make the cake looks absolutely beautiful.

Kartoffelklosse are traditional German potato dumplings stuffed with buttery croutons, seasoned with nutmeg and white pepper. Boiled until they float, these pillowy dumplings are the classic side for roasts and gravy.

These succulent pork chops are easy to make with this simple crockpot recipe that will find its place in your cookbook.

British-style lemon drizzle cake with a crunchy sugar and fresh lemon juice topping. A simple one-bowl sponge baked in a round tin with bright citrus flavor.

Turn the barbecue off and try this dish that's perfect for a family dinner!

Venison shortcake with ground venison or elk in a savory mustard-ketchup gravy, piled between homemade biscuit halves. A rustic hunter's meal with from-scratch biscuits.

Very low-fat vegan pastry crust made with soy milk, mashed potatoes, whole wheat flour, and yeast. No butter or oil needed for a soft, pliable dough that rises beautifully.

Italian spring bread for the bread machine, a lightly sweet honey loaf scented with star anise and studded with golden raisins. Perfect for Easter brunch and morning toast.

Deep-fried buttermilk-battered round steak with a shattering crust, served with classic cream gravy and mashed potatoes. This is Texas chicken fried steak done right.

This pecan pie can be make a day ahead and stored in the refrigerator until about one hour before serving time.

A simple but succulent beef dish that is perfect to make after a long, hard day at work.

Streusel pound cake baked in a slow cooker with a brown sugar, cinnamon, and nut streusel layered through the center and on top. An easy crockpot cake with a coffee cake twist.

Old-fashioned rhubarb pie with a double crust, egg-thickened filling, and just six ingredients. A tart, tangy heritage recipe baked at two temperatures for a flaky crust.

Old-fashioned chess-style custard pie with butter, eggs, evaporated milk and vanilla baked into a single crust. Sweet, silky filling that sets to a glossy finish. A Depression-era Southern classic.

Tired having steak everyday of the summer? This dish is sure to bring out the fun in a meal on a hot summer day!