9,120 high fibre recipes

Montmorency cake, a French flourless-style chocolate cake stuffed with kirsch-soaked sour cherries and glazed in dark chocolate. A Black Forest-inspired showpiece for special occasions.

Intensely moist chocolate layer cake with boiling water in the batter, topped with a rich cocoa buttercream frosting flavored with brandy and vanilla.

Bread machine rye bread (ABM) blends bread flour with rye flour for a mild, sandwich-friendly loaf. The dump-and-go recipe that fits the timer cycle and produces sliceable rye every time.

Amish friendship bread with hazelnuts and dried cherries: a cinnamon-scented sweet bread loaded with crunchy nuts and chewy fruit. Bakes 4 loaves built for sharing with friends.

Plump shrimp in a from-scratch tomato-basil sauce with mushrooms, served over fettuccine with tender asparagus and Parmesan. A light, veggie-loaded Italian dinner ready in 35 minutes.

Corn muffins made with yellow cornmeal, dry milk powder, and a splash of lemon juice served with whipped honey butter. A big-batch recipe that makes two dozen tender muffins.

Rotel spaghetti sauce: classic Italian-style red sauce with a kick from canned Rotel tomatoes and green chilies. Onion, garlic, basil and oregano in olive oil, finished with a splash of white wine.

Masala dal made with yellow split peas, turmeric, and a ghee tadka of cumin seeds and slow-fried onions. Vegetarian Indian comfort food, creamy and warming.

Ribollita is a Tuscan bread soup layered with vegetables, chicken, kidney beans, spinach, stale bread, and Parmesan, then baked until thick and crusty. A hearty Italian peasant soup that improves overnight.

Black bean soup built on a foundation of salt pork, ham hock, and aromatics, slow-simmered until the beans collapse, then pureed smooth and finished with sherry and wine vinegar. A Cuban-style classic that makes 16 generous servings.

Finnish rye bread made in the bread machine with dark rye flour and beer for an earthy, malty loaf. Dense, hearty, and deeply flavored, perfect for open-faced sandwiches, sharp cheeses, or cured fish.

Classic Cuban black bean soup simmered with smoked ham, green pepper, cumin, oregano, and a splash of dark rum. Topped with chopped hard-boiled egg and raw onion.

Orange slice fruitcake with candied orange, pecans, dates, and coconut in a buttermilk batter. Baked low and slow, then soaked with a citrus butter glaze.

Traditional Irish porter cake made with stout beer, currants, raisins, mixed peel, and brown sugar. A dense, rich fruit cake that improves with a week of resting before slicing.

Spinach spaghetti in a roasted red pepper cream sauce with basil, garlic, and chicken broth. Six charred peppers pureed into a silky, vibrant sauce.

Milky Way candy bar cake with six melted candy bars in the batter, buttermilk, and chopped nuts. A rich, fudgy Bundt cake with deep caramel-chocolate flavor.