10,000 four four recipes

Tyler pie with a creamy egg-and-butter custard kissed with vanilla and lemon, baked into a flaky crust until set and golden. The old Southern chess pie variation named for the Texas town.

Old-fashioned lard cookies with buttermilk and a hint of nutmeg. A heritage rolled cookie recipe with the soft, tender crumb only lard can deliver.

Classic bread machine cottage dill bread with triple the dill punch, creamy cottage cheese, and butter for a tender crumb that's perfect sliced thick for deli sandwiches.

Rhubarb bars with an oatmeal crumble crust and topping sandwiching a sweet-tart rhubarb filling with orange zest. A spring dessert that puts seasonal rhubarb to good use.

Baked cheese pita custard with cottage cheese, Monterey Jack, and a buttery flour-crumb topping. A sweet-savory cheese bake that slices clean into twelve tidy squares for brunch or dessert.

Sweet buttermilk biscuits with a touch of sugar, made with shortening for a tender, flaky crumb. Six ingredients, patted by hand, and baked golden in 15 minutes.

Russian tea cakes with a buttery shortbread base, a thumbprint of jam or chopped walnuts, and a snowfall of powdered sugar. Holiday cookie tin classic.

Oven chicken croquettes bake instead of frying, with cooked chicken bound in thick bechamel, rolled in parmesan breadcrumbs, and drizzled with butter for a golden crust. A lighter take on a retro American classic.

Old-fashioned soft molasses cookies spiced with cinnamon, ginger, cloves, and nutmeg, topped with a shiny boiled gelatin frosting. Makes 4 dozen from an overnight chilled dough.

Five cup fruit salad with mandarin oranges, pineapple chunks, sour cream, mini marshmallows, and flaked coconut. A creamy, no-cook retro side dish that chills overnight.

Chocolate chip pecan squares with a chewy brown sugar base, double layer of melted milk chocolate, and crunchy toasted pecans. Easy bar cookies baked in one pan.

This recipe worked very well with wild canadian goose. The stew was full of flavor and the meat was very tender. I will definatly use it again!

Mint and yogurt bread with fresh mint leaves, plain yogurt, lemon zest, and honey. Made with a bread machine or hand-shaped into two loaves. Soft, fragrant, and lightly tangy.

Walnut fudge cookies (British-style biscuit fingers): a buttery shortbread base studded with walnuts and topped with a quick brown sugar fudge. Tea-time treat that slices clean.

Swiss steak with tenderized round steak, sweet onions, mushrooms, and a tomato-mushroom gravy braise. Old-school comfort cooking that turns tough cuts fork-tender.

Dark chocolate bundt cake with cocoa, buttermilk, and almond extract, topped with a sugar-free velvety chocolate frosting. Rich, dense, and deeply chocolatey.