10,000 freeze recipes

Green tomato and apple pie with golden raisins, orange zest, and warm spices in a double crust. A classic end-of-season Southern way to use up the last unripe tomatoes from the garden.

Peanut butter ice cream sandwich made with graham crackers and vanilla ice milk. Three ingredients, no cooking, ready in five minutes flat.

German-style tomato salad with a tangy vinegar, oil, and Worcestershire dressing seasoned with basil and thyme. Chilled and served on lettuce leaves.

Nut wedges with a cinnamon-honey nut filling sandwiched between flaky pie crust rounds, baked golden and drizzled with melted chocolate. A bakery-style pastry treat.

Baked mackerel fillets stuffed with rhubarb and breadcrumbs, served with a tart rhubarb puree sauce. A classic British fish pairing with sharp, fruity contrast.

Bread machine peanut butter bread with creamy peanut butter, brown sugar, and bread flour. Soft, lightly sweet sandwich loaf perfect for PB&J.

Frozen mocha mousse pie made with cultured cream, dark chocolate, cocoa powder, and brown sugar whipped to stiff peaks, set in pie crusts. A unique fermented chocolate dessert.

Focaccia Pugliese made with durum flour and mashed potatoes for a soft, chewy crumb. Topped with fresh tomatoes, capers, oregano, and olive oil.

Buttery shortbread cookies shaped like tiny strawberries, rolled in red and green sugar crystals with almond "stems." A whimsical baking project kids will love.

Vegan mushroom potato chowder made creamy with pureed tofu and soy milk instead of dairy. Seasoned with dill and tarragon for a rich, satisfying bowl without any cream.

Fudgy Passover brownies made with matzo meal and cocoa powder instead of flour. Kosher for Pesach, rich and chocolatey, with a dense chewy texture the whole family will fight over.

Braided honey yeast bread with an optional golden saffron tint and raisins, mixed in a food processor for easy kneading. A beautiful three-strand loaf brushed with honey for a glossy, sweet crust.

Soft, cake-style pumpkin spice cookies built on egg whites and pumpkin puree with cinnamon, nutmeg, ginger, and cloves, baked tender for a lighter holiday cookie tin.

Soft homemade flour tortillas with a hint of whole wheat, griddled until lightly blistered. Oil in the dough keeps them pliable and easy to fold around your favorite fillings.

Double-crust pear and cranberry pie with a cranberry juice glaze drizzled on top. Tart cranberries balance sweet pears in a cornstarch-thickened filling.

Eggplant kottu with boiled eggplant and mashed chickpeas in a ground coconut-cumin-green chile paste, tempered with mustard seeds and bay leaves. A South Indian vegetarian comfort dish.