3,767 la king recipes

Fresh blueberry pie with a sour cream custard filling, vanilla, and a pecan streusel topping. Creamy, fruity, and crunchy in every slice.

Pecan meringue cookies with brown sugar, egg whites, and just a touch of flour. Light, crisp, and loaded with toasted nut flavor. Naturally gluten-light and simple to make.

Cocoa brownies with a secret weapon: three cloves of garlic melted right into the butter. Fudgy inside, springy on top, loaded with walnuts and topped with blanched almonds.

Homemade pumpernickel bagels with rye flour, pumpernickel flour, and a homemade caramel for color and depth. Chewy, dark, and deeply flavored yeast bagels.

Swedish rye bread for the bread machine with rye flour, molasses, orange zest, and brown sugar. Dump the ingredients in, press start, and walk away.

Homemade French herb bread with buttermilk, dry ranch seasoning mix, and a buttery herb-sprinkled crust. Two loaves shaped into classic slashed baguette-style rolls.

Yeast-free brown rice bread made with whole wheat flour and cooked brown rice. Hand-kneaded 300 times and naturally leavened overnight. Dense, hearty, and vegan.

Braided Swiss bread made with milk, butter, and active dry yeast, finished with a golden egg wash. A classic European-style loaf with a soft crumb and beautiful braided shape.

Italian rainbow cookies (seven layer cookies): three almond paste sponge layers tinted red, green, and yellow, stacked with raspberry jam, and coated in chocolate. A classic holiday bakery tradition.

Raspberry cream pie layers tangy sour cream custard with fresh berries under a buttery brown sugar pecan streusel. A bakery-style pie with bright fruit and crunchy nut topping.

Raspberry apricot pie pairs canned apricot halves with frozen raspberries under a double crust. Almond extract amplifies the stone-fruit flavor for a winter-friendly pie that doesn't need fresh seasonal fruit.

Fresh berry tarts: a pair of giant 10x15 inch sheet tarts with vanilla cream over sweet pie crust, one tart piled with glazed cherries, the other with glossy blueberries.

Olive bread with Kalamata and oil-cured olives, bread flour, wheat germ and dried thyme, built on a grape sourdough starter. Artisan-style two-day rustic loaf with deep flavor.

Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.

Mocha nut butter balls: tender, snowball-style shortbread cookies flavored with cocoa and instant coffee, packed with toasted walnuts or pecans, rolled in sugar.

Ischler cookies are an Austrian classic from Bad Ischl: ground-almond shortbread rounds sandwiched with raspberry jam and crowned with espresso-spiked chocolate icing. Spa-town pastry royalty.