10,000 la king recipes

Favorite never fail pie crust uses shortening, vegetable oil, and a touch of corn syrup for a tender, flaky crust that rolls out without tearing. Beginner-friendly and forgiving.

Crisp jalapeno cheesecake with fresh peppers, ginger, and cinnamon in a creamy filling on a graham cracker crust. A bold sweet-heat cheesecake with a whipped sour cream topping.

Italian crostata di frutta with a lemon-scented shortcrust pastry, homemade crema pasticcera, fresh seasonal fruit, and an apricot jam glaze. A classic bakery-style tart.

Butterscotch brownies (blondies) with just five ingredients: melted butter, brown sugar, vanilla, egg, and flour. Chewy, caramel-flavored bars in 40 minutes.

Two ingredients and a Bundt pan turn store-bought crescent rolls into warm, buttery pull-apart bread. Golden on the outside, soft and flaky within. Ready in 45 minutes flat.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Hot water pie pastry using the whipped shortening method. Boiling water and milk create a smooth, easy-to-handle dough for a flaky two-crust pie without the fuss of traditional cold methods.

Oatmeal and cereal cheesecake crust with brown sugar and melted butter. A crunchy, nutty alternative to graham cracker crusts for Black Forest cheesecake or any creamy dessert.

Pate sucree is the classic French sweet shortcrust pastry for tarts, with butter, sugar, egg, and flour. A buttery, slightly crisp shell that holds custards, fruit, and chocolate beautifully.

Sour cream pastry dough made in the food processor with flour, cold butter, salt, and sour cream. Supremely flaky and tender, ideal for galettes, hand pies, empanadas, and sweet or savory tarts.

Toasted country bread brushed with olive oil and oven-toasted until golden, the base for bruschetta and tomato salad toasts. Two ingredients, restaurant-quality crunch.

Sour Dough Nut Roll ; Makes 4- 5 large nut rolls

Triple chocolate mocha cookies layer melted semisweet chocolate, cocoa powder, and chocolate chips with a hit of espresso for deep, fudgy chocolate intensity. Optional toasted pecans add crunch.

No-bake lime Jell-O pie with whipped topping in a graham cracker crust. A retro icebox pie that comes together in 30 minutes of prep and chills firm in 4 hours, perfect for hot summer days.

Low-fat brown sugar apple pie made with fat-free margarine crust and Butter Buds in place of real butter. Granny Smith apples spiced with cinnamon, nutmeg, and fresh lemon zest.

Old-fashioned raspberry pie with a double crust, thickened with instant tapioca and brightened by almond extract and lemon juice. A bakery-style summer pie that slices clean.