10,000 la king recipes

Sourdough biscuits from starter: old-fashioned fermented biscuits with a tangy, tender crumb, naturally leavened from a flour-and-water sponge and lifted with a touch of baking soda. Pioneer-style comfort.

This scrumptious apple pie is great for special occasions, just make sure no one takes the name of your dessert serious.

Chewy Rolo cookie bars: a yellow cake mix base studded with halved Rolo candies that melt into rivers of chocolate caramel. Five-ingredient bake-sale magic.

Orange pecan quick bread sweetened with honey instead of sugar, with fresh orange juice, orange zest, and chopped pecans. A fragrant, moist loaf with natural sweetness.

Apple brownies with fresh chopped apples, cinnamon, and nuts baked into a dense, chewy bar. No chocolate here. The apples release moisture as they bake, creating that signature chewy, blondie-like texture.

Crisp Italian pizzelle cookies with cocoa and cinnamon pressed into lacy, wafer-thin rounds. A chocolate twist on the classic holiday wafer cookie.

Biscotti di Greve: Tuscan twice-baked cookies packed with toasted whole almonds and bright orange zest. Crisp, dippable, and built to keep for weeks. The Italian classic from Chianti country.

Beaten biscuits, a historic Southern recipe made by beating dough with a rolling pin until it snaps. Crisp, tender, and shelf-stable for weeks. Makes about 100 small biscuits.

Ale Bread: a no-yeast quick bread leavened with a bottle of ale and baking powder, optional green onions and sharp cheese baked in. Hollow-tap-test crust, ready in under an hour.

Old-fashioned Southern sour cream cookies with chopped walnuts and a cinnamon-sugar crunch. Soft, cakey, and perfect for cookie swaps, these drop cookies freeze beautifully and make 3 dozen in just 30 minutes.

Shredded zucchini and sour cream make this chocolate chip breakfast bread outrageously moist. A cinnamon-spiked quick bread that yields two loaves, so you can share or stash one in the freezer.

Dense apple bars with a brownie-like texture from oil-based batter. Mix by hand, fold in chopped apples and nuts, then bake for an hour. Stays fresh for weeks.

Chewy butterscotch blondies loaded with Heath toffee brickle bits and a whisper of almond extract. Buttery, brown-sugary, and dangerously easy to eat straight from the pan.

Love butterscotch, love pecans, and love the combination of these two together. That's why these squares have been my go-to treats. How can anyone say no to these delicious squares?! I do sometimes use half chocolate chips.

Date nut raisin bread softened by boiling water over the fruit before mixing, creating a moist, tender quick bread loaded with walnuts and dried fruit. Egg-white-only batter keeps it lighter.

Chocolate snowball cookies rolled in powdered sugar for a craggy, snow-dusted finish. Brown sugar and unsweetened chocolate give these holiday cookies a deep cocoa flavor that's not too sweet.