956 glaceed recipes

This bread freezes well for 2-3 months if tightly wrapped. To serve, defrost overnight in the foil. To warm, place the thawed bread, still wrapped in foil in a 350F degree oven for 15-20 minutes. If reheated in this manner, the bread will retain its freshly baked qualities.

Gramma Bahrt's salmon piroghi, a hearty double-crust pie layered with stock-cooked rice, flaked salmon, hard-boiled eggs and buttery chives. A Russian-style salmon pie baked golden and glossy.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Black chocolate Bundt cake with coffee, honey, and a crack of black pepper, draped in a semi-sweet ganache glaze with Grand Marnier. Deep, complex, and show-stopping.

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

The citrus zest undertone of these versatile bread sticks marries well with the rosemary and molasses to produce an intriguing addition to a picnic basket or a formal dinner.

Showstopper cheesecake with a pecan shortbread crust, cranberry glaze layer, white chocolate orange filling, and candied orange slice topping. A stunning holiday dessert that requires overnight chilling.

Chocolate chunk cheesecake layers a walnut-chocolate shortbread crust with a brown sugar cream cheese filling studded with chopped chocolate, finished with a chocolate ganache glaze. Bakery-style dessert.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Americanized version of Maggie Beer's recipe I saw on Masterchef Australia 2011 the other day.

Classic French Provencal dish usually cooked in a heavy casserole on the stove top or in the oven; would also work well in slow cooker. Use inexpensive stewing beef or oyster blade; it will not be anywhere near as good if you use more expensive cuts of beef.

McCall's legendary No-Bake Strawberry Cheesecake, straight from their iconic Cooking School recipe card No. 23!