7,505 magee recipes

Chewy homemade bagels made with a bread machine, boiled in barley malt water for that glossy golden crust, then baked with your choice of poppy seeds, sesame, or onion.

Savory Gouda cheese muffins made with yogurt, butter, and a full cup and a half of shredded Gouda. Tender and rich with a subtle tang from the yogurt in every bite.

Chocolate mint mousse made with semi-sweet chocolate, creme de menthe, whipped cream, and decorative chocolate wedges. A rich, elegant dessert with a cool minty finish.

Passover loukoumades are Greek-Jewish fried dough balls made with matzo meal instead of flour, soaked in spiced orange-lemon syrup and crowned with crushed pistachios.

Mock strawberry jam made with mashed figs and Jello for berry color and flavor. A Southern classic that sets in the jar over six weeks with no pectin needed.

Macadamia nut brittle with dried banana chips and coconut, made in the microwave. A tropical twist on classic peanut brittle that's ready in under 15 minutes.

Traditional Boston baked beans made with navy beans, salt pork, molasses, and maple syrup, baked low and slow in a bean pot. The classic New England slow-baked pot of beans.

Self-saucing hot fudge pudding cake with a cocoa batter that creates its own chocolate sauce as it bakes. Warm, gooey, and made from pantry staples.

Homemade caramel banana ice cream with chocolate chips, made from real caramelized sugar, heavy cream, egg yolks, and smashed bananas. Rich, custardy, and worth the churn.

An easy home-made dressing that adds loads of flavor to a variety of dishes or even just with your favorite greens.

Gooseberry curd made with fresh gooseberries, eggs, butter, and sugar cooked to a silky custard. A tart, floral fruit curd for filling tarts, tartlets, or spreading on scones.

Easy chicken ravioli made with wonton wrappers, ground chicken, and cream cheese filling. Boils in just 4 minutes, freezes for up to 3 months. A 25-minute weeknight dinner for 4.

Old-fashioned persimmon cake made with ripe persimmon pulp, shortening, eggs, and a simple flour-and-leavening base. A vintage autumn bake from the Hoosier and Appalachian traditions.

Quick chocolate frosting made by melting chocolate squares with butter, then stirring in sugar and milk. Beat when cool for silky, spreadable texture. Ready in under 10 minutes.

Roasted garlic soup made from a whole head of garlic baked with rosemary, olive oil, and balsamic vinegar. Served with Parmesan herb toast for dipping.

Braided cinnamon coffee cake made from hot roll mix, filled with cinnamon sugar and butter, then topped with a vanilla glaze. A showstopper brunch bread with a shortcut dough.