10,000 recipes
Lovelight chiffon cake, a tender cake-flour sheet cake leavened with stiff-peaked meringue and brightened with lemon extract. The featherlight 1950s church-supper classic, baked in a 9x13 pan.
Pogen's gingersnaps deliver a thin, crisp Swedish-style cookie spiced with ginger, cinnamon, and cloves over a deep molasses base. Press into flat rounds and bake quick for snap-crisp edges.
None Such mincemeat cookies: a vintage drop cookie made with crumbled prepared mincemeat folded into a simple shortening dough. Bakes 4 dozen in 12 minutes for the holiday cookie tin.
Oven-fried chicken coated in crushed corn flakes and drizzled with melted butter. Crispy like fried chicken but baked hands-off in the oven for an hour.
Impossible caramel custard pie that forms its own crust as it bakes. Just blend milk, eggs, brown sugar, butter, and Bisquick, pour into a pie plate, and bake. No crust-making required.
Lemon Lassie cookies, a Christmas classic with cinnamon-molasses dough wrapped around a tangy lemon-coconut curd filling, then sliced into bars before baking.
Southern lemon fruitcake with pecans, raisins, candied pineapple, and maraschino cherries. Light, golden, and lemon-forward, the alternative to traditional dark fruitcake.
Southern lemon pecan fruitcake with candied pineapple and cherries. A lighter, brighter alternative to dark rum fruitcake, loaded with nuts and citrus.
French Acadian (Canada) version of the British classic Shepherd's pie.
Rich and moist easy cake and it only takes minutes to prepare.
Deliciously moist and flavorful cake. The kind you just can hardly stop eating.
Add some country style to your baking with this decadent cake that is sure to wow your relatives at the next Thanksgiving dinner.
Knoepfle- Oder Spaetzleteig (Basic Spaetzle Dough) recipe
Homemade strudel dough from scratch with just five basic ingredients. Kneaded until elastic, rested, then hand-stretched tissue-paper thin the traditional way.
Kona Inn banana bread, a Hawaiian classic studded with macadamia nuts and packed with six ripe bananas per batch. A tender, butter-rich loaf with island flavor that makes two loaves at a time.
High-protein chocolate chip cookies built with soy flour and crushed roasted soybeans alongside the usual flour and chocolate chips. A heartier, fibre-rich take on the classic with a slight nutty undertone.