3,767 la king recipes

A scrumptious and decadent fruitcake made with golden raisins, candied fruit and delicious blackberry cordial wine.

German almond cookies with fresh lemon zest, ground unblanched almonds, and a buttery crumb that shatters at first bite. Overnight chilling builds flavor and makes rolling easy.

Absolutely Deep Dark Chocolate Fudge Biscuits recipe

Chocolate crinkle cookies with a frozen marshmallow surprise hidden inside, rolled in sugar and baked until they just crack. Fudgy, gooey, and fun for holiday baking.

Turn stale bread into chewy, cinnamon-spiced cookies packed with plump raisins and crunchy nuts. Breadcrumb cookies are a clever zero-waste baking trick your grandma probably knew.

Classic cocoa crinkle cookies rolled in powdered sugar that cracks into a snowy pattern as they bake. Chewy centers, crackled tops, and a deep chocolate flavor from real cocoa powder. Makes 2 dozen.

Rich chocolate cookies with a gooey caramel candy hidden inside, topped with chopped pecans and drizzled with melted fondant. Makes 4 dozen stuffed cookies.

The perfect holiday bread that is great plain or toasted!

Froggers are oversized soft molasses cookies from old Nantucket whaling kitchens, spiced with ginger, cloves, nutmeg and allspice, flavoured with dark rum and dotted with raisins. Cut into 4-inch rounds for a proper hand-sized cookie.

Buttermilk cranberry cornmeal muffins combine yellow cornmeal and whole wheat flour with tart fresh cranberries and orange zest. A heartier, more rustic muffin with a crisp top and tender, grainy crumb.

Mrs. Fields pumpkin spice cookies with dark brown sugar, plump raisins, and toasted walnuts. Soft, cakey, and packed with warm fall spice. A copycat worth making.

Pistachio chip cookies with white vanilla milk chips, brown sugar, and a touch of oats for chew. Buttery, salty-sweet drop cookies studded with crunchy green pistachios in every bite.

Oatmeal cookies loaded with toasted walnuts and shredded coconut, rolled in sugar before baking for a sparkly, crackled top. Old-school four-dozen batch.

Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.

Rustic whole wheat quickbread with tangy buttermilk and a golden crust bakes in under an hour. No yeast, no kneading, just mix and bake.

Anise almond biscotti baked twice for that signature crunch. Shaped into horseshoes, sliced, and dried low and slow. Keeps for weeks in a jar. Built for dunking.