10,000 four four recipes

Bavarian apple cheesecake with a buttery shortbread crust, creamy vanilla filling, warm cinnamon apple slices, and sliced almonds. A stunning fall dessert that combines two classics into one showstopping cake.

Whole wheat coffee cake with cardamom, buttermilk, and crunchy oat-walnut crumb topping. Healthy breakfast treat bakes in 40 minutes, serves 16.

Eggnog pound cake infused with holiday eggnog, flaked coconut, and lemon-vanilla extracts, baked in a tube pan until dense, buttery and fragrant. A festive dessert that keeps for days.

Chicken and peach salad pairs diced cooked chicken with sweet peaches, sliced almonds, and a creamy sour-cream dressing. Stuff into a buttery croissant for an easy summer lunch sandwich.

Bomma's heirloom date nut cookies made with beaten egg whites, chopped dates, and pecans. No butter needed! Light, chewy, and naturally sweet. Makes 60 cookies.

Canned apple pie filling with Granny Smith apples, cinnamon, and nutmeg in a thickened syrup. Water-bath processed for shelf-stable jars ready to spoon into a pie crust any time of year.

Classic baked artichoke dip with frozen artichoke hearts, sour cream, mayonnaise, and Parmesan. Four ingredients, bakes hot and bubbly, makes 3 cups.

Chewy oatmeal raisin cookies with warm cinnamon and nutmeg spice. Classic rounds that require overnight chilling for the best texture and flavor development.

Making your own English muffins isn't hard, this version uses a sourdough starter for better flavor.

Idaho chicken scallop casserole with thinly sliced potatoes baked under a creamy chicken and marjoram sauce. A hearty one-dish comfort meal using cooked chicken.

A succulent curried shrimp dish that can be made in a flash!

Cranberry orange bread folds whole tart cranberries and chopped nuts into a quick bread brightened with fresh orange juice and zest. A Christmas-classic loaf that gets better the day after baking.

Turning now to cooking with cheese, here's a recipe for a yummy spinach and cheese soufflé. This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.

Elegant chocolate mousse in a press-in chocolate pastry crust, topped with chocolate curls and powdered sugar stripes. A no-bake filling in a baked flan shell.

Irish Porter Cake is a dense, dark fruit cake made with Guinness, currants, raisins, mixed peel, and warm spices. Bakes for up to 3 hours, then rests a full week before cutting.

Chilled zucchini soup with marjoram, finished with cream just before serving. A silky, pale green summer soup that uses up the season's overgrown zucchini.