10,000 la king recipes

This recipe is easy to understand and follow which is helpful when trying to make a bread starter.

Pumpkin nut bread spiced with cinnamon and nutmeg, studded with chopped nuts and optional dried fruit. Tender quick bread that fills the kitchen with autumn warmth, perfect for Thanksgiving morning.

Three-layer pumpkin bars built on a yellow cake mix base with spiced pumpkin custard center and a buttery cake-mix streusel top. Makes 24 bars in a 9x13 pan.

Classic peanut butter crisscross cookies with brown sugar and vanilla. The iconic fork-pressed cookie with a crumbly, nutty bite that bakes in just 10 minutes.

Steamed brown bread made in a pressure cooker with whole wheat flour, rye flour, cornmeal, honey, and raisins. A dense, moist New England-style bread with no yeast.

Orange muffins packed with citrus: 1¼ cups of orange juice in the batter and a juicy orange segment crowning every cap. Tender from a butter-shortening combo, makes three dozen for brunch.

Kiwi muffins folded with fresh chopped kiwi, lemon zest, and crunchy walnuts. Moist, fruity, and bakery-style with a bright tropical twist on the classic breakfast muffin.

Flourless oatmeal brownies with melted semi-sweet chocolate, quick oats as the binder, and chunky walnuts. A dense fudgy brownie with surprising oat texture and no flour at all.

Chocolate nut-filled cookies with a chocolate syrup and pecan filling sandwiched between two rolled dough circles. A window-topped sandwich cookie sealed with fork tines.

Peanut butter shortbread: round pan-pressed shortbread with peanut butter in the dough and a peanut butter icing topped with melted white chocolate drizzle. Two pan-rounds.

Santa cookie wreath, a festive gingerbread ring shaped from boxed mix, ringed with holly-leaf cookies and finished in melted candy coating. A fun edible centerpiece for the holiday table.

Use whole raw pistachios to mix in the dough, and the lemon flavor from the lemon zest and juice adds extra great taste to biscotti, a cup of tea or coffee with a couple of biscotti.

Canadian prairie saskatoon berry pie (called serviceberry in the US) with a double crust and bright lemon juice cutting the deep purple sweetness. A heritage berry pie of the Western prairies.

Chunky bittersweet chocolate cookies with hand-chopped chocolate bars and walnuts. Golden edges, soft centers, and pools of melted chocolate in every bite. Serve warm for maximum gooeyness.

Gluten free cornbread made with pure cornmeal and tangy buttermilk, no flour blends or gums needed. Baked in a hot, buttered pan for a crisp crust and a moist, tender center.

Frozen chocolate pie with German sweet chocolate folded into cream cheese and whipped topping: rich, silky, no-bake dessert ready in minutes, perfect straight from the freezer.