6,207 la king recipes

Vanilla wafer pie crust with melted butter, lemon zest, and sugar pressed into an 8-inch pan. A quick no-bake crust with a subtle citrus twist that pairs beautifully with cream pies and cheesecakes.

Quick homemade focaccia topped with olive oil, garlic, kalamata olives, and rosemary. Uses store-bought pizza dough for rustic Italian flatbread in 20 minutes.

A shortcut to New Orleans-style beignets using hot roll mix, sugar, and vanilla. Cut into squares, fried golden, and showered in powdered sugar. Makes 2 dozen.

Frozen lard or shortening cut into flour creates the flakiest, most tender pie crust with a foolproof plastic bag rolling method that makes handling easy.

Traditional Amish Friendship Bread starter that lives on your counter for 10 days, then splits into four batches to share. The foundation for sweet, tangy quick breads.

Food processor pastry makes a flaky pie crust in minutes with just flour, salt, shortening, and cold water. Pulse to coarse meal, add water, chill, and roll. No hand-cutting butter required.

Strawberry-rhubarb shortcake with a warm rhubarb sauce, fresh strawberries, buttered biscuits, and whipped cream. A classic spring dessert that celebrates two seasonal favorites together.

Sweet monkey bread made with canned buttermilk biscuits rolled in cinnamon sugar and drenched in a melted brown sugar glaze. Pull-apart, sticky, and ready in 40 minutes.

Hot water pie pastry using the whipped shortening method. Boiling water and milk create a smooth, easy-to-handle dough for a flaky two-crust pie without the fuss of traditional cold methods.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Homemade vol au vent shells made from puff pastry shaped around a foil ball for a hollow center. Fill with chicken, seafood, or mushroom sauce for an elegant French appetizer.

Decorating and preserving directions for Ha'Penny Friendship Bread: slit the top crust, tuck in a copper penny, tie with ribbon and wheat, then seal the loaf with glossy polyurethane for a keepsake that lasts.

Toasted country bread brushed with olive oil and oven-toasted until golden, the base for bruschetta and tomato salad toasts. Two ingredients, restaurant-quality crunch.

Favorite never fail pie crust uses shortening, vegetable oil, and a touch of corn syrup for a tender, flaky crust that rolls out without tearing. Beginner-friendly and forgiving.

Amish friendship bread starter ferments flour, sugar, and milk for five days to create the sweet, yeasty mother that fuels the famous chain-letter cinnamon quick bread.

Fresh peach cobbler bubbles tender peaches in a cornstarch-thickened nutmeg syrup under tender drop biscuits. Old-fashioned Southern summer dessert, served warm with ice cream.