10,000 icing recipes

Lomi lomi salmon: a traditional Hawaiian luau side of diced salt-cured salmon, ripe tomatoes, sweet onion, and green onion, served ice cold in hollowed tomato shells.

Homemade chocolate Irish cream with whiskey, rum, creme de cacao, sweetened condensed milk, and a touch of chocolate syrup. A blender-based copycat of Bailey's that costs less and tastes richer. Serve over crushed ice.

Rich butterscotch sauce made with brown sugar, butter, and cream that thickens as it simmers. Drizzle it warm over ice cream, brownies, or apple pie for an instant upgrade.

I would strongly suggest using libby’s pumpkin puree. Semi sweet chips make for a more savory cookie and an excellent addition to a scoop of vanilla ice cream.

Frosted applesauce cookies with molasses, bran flakes, raisins, and a boiled caramel frosting. Soft, spiced drop cookies with warm allspice and clove flavors topped with buttery brown sugar icing.

Fig ginger cake with boiled dried figs, corn syrup, warm spices, and chopped nuts baked in layers and topped with ginger icing. A vintage spice cake with jammy fruit throughout.

Old-fashioned peanut squares with a light sponge cake base, iced and rolled in ground peanuts for a crunchy, nutty finish. A classic vintage church-supper treat.

Frozen tortoni with cream cheese, Amaretto, whipped cream, and crushed peanut brittle in foil cups. An elegant Italian-style frozen dessert with no ice cream maker needed.

Australian meat pie with lamb or beef, mushrooms, capsicum, and tomatoes in a homemade butter pastry shell. A proper Aussie baked pie from scratch.

Zuleika cake is a flourless almond cake with a tender, macaroon-like base crowned with a rich cooked egg yolk cream and toasted almonds. Naturally gluten-free and best made a day ahead.

Easy chocolate chip pie is a one-bowl pecan pie variation with chocolate chips and a custardy chocolate-studded filling. No corn syrup, no candy thermometer. Bake and serve warm with vanilla ice cream.

Frozen graham custard is a retro no-churn freezer dessert with whipped evaporated milk, lemon, and vanilla custard layered between buttery graham cracker crumbs. Six ingredients, no ice cream maker, pure midcentury nostalgia.

Summer rhubarb crisp with a cinnamon-sugar streusel baked over tart fresh rhubarb until bubbly and golden. Six-ingredient old-fashioned dessert served warm with cream or ice cream.

Jellyroll layer cake with spiced sponge strips rolled into a spiral and frosted with English toffee icing. Looks like a regular cake but slices reveal vertical swirl layers.

Traditional Sicilian fig cookies stuffed with ground figs, dates, raisins, walnuts, and orange, then iced and topped with colored sugar. Makes 10 dozen for the holiday cookie tray.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.