1,918 recipes
Sourdough bread made from starter batter mixed with flour, shortening, and baking soda. A quick-rise loaf brushed with milk for a golden crust, ready in under an hour.
Applesauce spice cake baked in canning jars and sealed hot for shelf-stable storage. A spiced cake with cinnamon, cloves, and nuts that makes a unique homemade gift.
Velvety Greek cream of green bean soup pureed with carrots and onion, thickened with a buttery roux, and finished with a swirl of butter. Serve with crunchy croutons for a comforting Mediterranean bowl.
Peanut butter and jelly streusel bars with a brown sugar PB cookie base, strawberry jam middle, and oat-crumble topping. The lunchbox sandwich reinvented for the cookie tray.
Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.
Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.
Homemade chocolate covered peanut butter eggs with a sweet brown sugar filling dipped in melted chocolate. A no-bake Easter candy made from scratch.
A deli-style corn rye bread with rye flour, cornmeal, mashed potatoes, and caraway seeds. Finished with a glossy cornstarch glaze for that authentic bakery look. Worth the rise time.
Old-fashioned yeast ferment bread with a simple dough of flour, sugar, salt, and shortening. Double-risen and baked hot for a crisp crust and chewy crumb.
Glazed chocolate mint cookies: thin, crisp rolled cookies made with melted mint chocolate chips in the dough, then half-dipped in a glossy mint chocolate glaze. Like a homemade Thin Mint.
Bakery-style cinnamon rolls from scratch with a soft yeast dough, cinnamon-sugar-nut filling, and maple icing. A big-batch recipe that makes 6 to 7 dozen rolls.
Apple pie with sharp cheddar cheese baked into a cornmeal crust and finished with a woven lattice top. Eight cups of fresh apple, cinnamon, and a savory-sweet crust that sets this apart.
Illinois apple pie fills a flaky double-crust shortening pastry with thin-sliced Granny Smith apples spiced with cinnamon, brown sugar, and nutmeg. Brushed with milk and dusted with sugar for a sparkling top.
Apple-cherry pie with a flaky shortening crust, quick tapioca thickener, and a nutmeg-sugar finish. The tart cherries brighten up classic apple pie in a way plain apples never do.
Radish salad with iceberg lettuce tossed in a tangy Dijon and white wine vinegar dressing. A crisp, peppery side dish that comes together in 10 minutes.
Classic oatmeal cookies with brown sugar, shortening, and three cups of rolled oats. Crispy edges, chewy centers, and endlessly customizable with mix-ins.