4,469 four four recipes

Satisfy your kids sweet tooth with these scrumptious snacks made with coconut.

Homemade kreplach with hand-rolled egg noodle dough folded into filled triangles and boiled in soup or salted water. A traditional Jewish dumpling made from scratch.

Give your shrimp a unique taste with this simple recipe that your whole family will love!

Miniature quiches with a sharp cheddar pastry shell and egg custard filling. Make 48 bite-sized appetizers that freeze and reheat beautifully for parties.

Crunchy almond cookies shaped like eerie little fingers, these Dead Men's Legs are a spooky Halloween treat that stores for up to two months.

Decadent brownies layered with gooey caramel, crunchy walnuts, and rich chocolate glaze topped with toasted coconut. These over-the-top treats are pure indulgence.

Buttery caramel macadamia shortbread made with brown sugar, rice flour, and cornstarch for a melt-in-your-mouth crumble. Bakes in one pan and cuts into 25 bars.

Crispy pan-fried patties made with amaranth and millet flour, grated zucchini, red bell pepper, and a touch of chili powder. A gluten-free, grain-based side dish with satisfying crunch in every bite.

Super spiced raisin nut bread combines bread flour and whole wheat with cinnamon, allspice, and nutmeg for a fragrant, lightly sweet bread machine loaf perfect for toast and French toast.

Homemade puris, Indian deep-fried puffed bread made with whole wheat and white flour. The dough rests for an hour then fries into golden, airy pillows in seconds.

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

Amazing recipe! I love this...reminds me of my grandma's cookies. People devour these. I use a buttercream frosting, homemade to frost them. I found the recipe on the back of the confectioners sugar bag. 10 stars...this recipe is a keeper!

Austrian bread dumplings (Semmelknödel) turn stale bread, a single egg, and milk into pillowy poached dumplings flavored with fresh herbs. Drop them into broth or serve alongside roasts and stews to soak up gravy.

Saffron pasta dough kneads durum semolina flour with saffron-bloomed water for golden, fragrant fresh pasta. Egg-free formula works for hand-rolled or extruder shapes.

Wespennester (wasp nests), a rare traditional German fried pastry from the Oberallgau region. Batter layers are built on wooden spoon handles and filled with honey.

A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.