10,000 la king recipes

Orange molasses quick bread with chopped nuts, orange zest, and evaporated milk. A dense, aromatic loaf with deep caramel sweetness and bright citrus.

Italian biscotti with Sambuca liqueur, toasted pine nuts, star anise, and lemon zest. Twice-baked for a crisp, crunchy cookie built for dunking in espresso.

Persimmon chocolate chip cookies: ripe Hachiya persimmon pulp folded into a spiced cookie dough with chocolate chips, walnuts, and dates. Soft, cake-like cookies with autumn-spice warmth in every bite.

Cookies in a bag combine chocolate chips, chocolate-covered raisins, and brown sugar in one ziptop bag for kid-friendly mixing. Soft, chewy drop cookies with no creaming required.

Rich puff pastry made with cream instead of water, combining regular and cake flour for tender flaky layers perfect for dessert applications.

Lemon poppy seed biscotti twice-baked until crisp and golden with fresh lemon zest throughout. A crunchy Italian cookie perfect for dunking in tea or coffee.

Kaleidoscope slice-and-bake cookies with red, green, and plain dough rolled together for a colorful Christmas pattern. Freezer-friendly holiday cookies that store up to 6 months.

Chewy oatmeal raisin cookies made extra tender with sour cream. Brown sugar, cinnamon, chopped nuts, and plump raisins in every bite. Makes about 4 and a half dozen.

Lemon refrigerator cookies with fresh lemon juice, lemon zest, and chopped nuts. A slice-and-bake icebox cookie with bright citrus flavor that makes 6 dozen from one batch of dough.

Cherry streusel coffeecake with almond-scented batter, cherry pie filling center, and a crunchy almond crumb top. Springform pan dessert, brunch-ready.

Old-fashioned peach shortcake with tender butter biscuits split and filled with sugared peaches and fresh whipped cream. Served warm for a classic summer dessert.

Chocolate hazelnut mascarpone torte layering a coffee-deepened chocolate butter cake with framboise-spiked mascarpone cream, fresh raspberries, and caramelized hazelnuts under a glossy chocolate ganache glaze.

Authentic gorditas made with masa harina, lard, and a touch of flour. Pressed thin, griddle-seared, then fried until puffed and crispy. Ready to split and fill with your favorite toppings.

Scotland's version of the scone, sometimes known as Scot's Pancake. Looks more like a crumpet, though the texture resembles a pancake.

Honey-almond scones with a cream-rich crumb, floral honey sweetness, and a crunchy slivered-almond topping. Lightly sweet, gently crisp, ideal for tea or brunch service.

Fruity buckwheat muffins fold Granny Smith apples and dates into a half-buckwheat-flour batter for nutty, hearty whole-grain muffins with natural sweetness in 35 minutes.