Dri… recipes

Yeasted apple crescents with a maple syrup whole wheat dough and a fresh apple and date filling. Make the dough overnight and bake golden, buttery rolls the next morning.

Tropical drop cookies loaded with candied papaya, mango, pineapple, dried apricots, macadamia nuts, and white chocolate chunks. The fruitcake reimagined as a chewy island-style cookie.

Old-fashioned wheat bread for the bread machine sweetened with maple syrup and made with a blend of all-purpose and whole wheat flour. Soft, lightly nutty, and dairy-free.

Hot and spicy red pepper apricot chutney with dried apricots, raisins, garlic, and red pepper flakes in a tart-sweet vinegar simmer. Big flavor condiment for meats and cheese boards.

Multigrain Buttermilk Bread for Bread Machine recipe

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Zesty fig and date pastry bars with walnuts, orange juice, and lemon zest on a buttery shortbread crust with a crisscross lattice top. A bright, old-school cookie bar.

Hearty double bran bread machine recipe combining bran flakes cereal and toasted bran with bread flour, butter, and brown sugar. A nutty, fiber-rich homemade loaf with a tender crumb and wholesome flavor.

Alaskan spot prawns simmered with cannellini beans, garlic, rosemary, and Roma tomatoes, finished with extra virgin olive oil. Rustic Italian-coast cooking with sweet head-on prawns.

It's hard to resist a slice of this yummy cake for breakfast with your morning coffee.

Crispy baked Creole chicken wings rubbed with garlic, paprika, cayenne, and thyme, served with a sweet-tangy peach mustard dipping sauce. Game day gold.

Dilly casserole bread is a tangy, no-knead yeast loaf made with cottage cheese, dill seed, and onion flakes for a moist, savory crumb baked in a round casserole dish.

These bacon tarts can be made in two ways. The dough base is always the same, however, the topping is different. From the Ries area.

Zesty Ranch Ribs: country-style pork ribs simmered tender, then baked in a tangy ketchup-and-cider-vinegar BBQ sauce with a touch of liquid smoke. Mid-century cookout staple.

Individual party pizzas on homemade dough with Italian sausage, pepperoni, artichoke hearts, and mozzarella. Pre-baked 7-inch crusts topped and finished in the oven.

This challah is not just bread, but also stuffed with spinach, ricotta, herbs and pine nuts, which gives the challah amazingly delicious filling and flavor.