7,334 magee recipes

Wheat-free applesauce cake made with ground oats, cinnamon, nutmeg, and raisins. A moist, spiced cake with no wheat flour that improves after resting overnight.

Creamy microwave fudge made with chocolate chips, marshmallows, and evaporated milk. Cooked to soft-ball stage in the microwave for a smooth, rich homemade candy.

Chocolate domino cookies made with cocoa powder, cut into rectangles, and decorated with vanilla buttercream dots and lines. A fun baking project for kids.

Toll House layer cake with chocolate chip cookie-style layers frosted with rich chocolate buttercream. A four-layer sheet cake made from classic Toll House cookie dough baked flat and stacked.

Classic French toast made with thick-cut dried bread dipped in a vanilla egg custard and fried golden. Dust with powdered sugar and serve with brandied lemon butter for a special brunch.

Snails bourguignonne, served in mushroom caps instead of shells: roasted caps stuffed with tender escargots and blanketed in garlicky parsley snail butter, then baked bubbling. A classic French bistro appetizer made easy.

Crispy breaded chicken breasts brushed with oyster sauce and pan-fried, then drizzled with a honey-lemon glaze made from chicken stock, soy sauce, and fresh lemon zest.

Jello sugar cookies made with gelatin mix for colorful, flavored drop cookies ready in 25 minutes. A retro classic that yields 2 dozen soft, buttery cookies kids absolutely go wild for.

A special recipe from Sur la table. You can form and chill the crab cakes up to 8 hours before cooking and serving. The aioli can be made one day ahead. Bring to room temp and whisk before using.

Mock raspberry jam made from green tomatoes, sugar, and raspberry Jello. Just three ingredients, 20 minutes of boiling, and you have a sweet, fruity spread that tastes surprisingly like the real thing.

A no-bake vanilla wafer crumb crust made with just three ingredients. Press into a pie pan, chill, and fill with your favorite pudding, cream, or fruit filling.

Harvest pie made with Granny Smith apples and green tomatoes, spiced with cinnamon, cloves, and nutmeg, finished with a lattice crust. A rustic fall deep-dish pie with optional rum.

Cooked lobster draped in a warm egg-lemon sauce made in a double boiler. Served with deep-fried potato balls and crispy parsley for an elegant presentation.

Lower-calorie chocolate ripple cake baked in a clay pot with a coconut cream cheese swirl. Made with nonfat cream cheese, egg whites, and fat-free sour cream. Serves 12.

Peanut butter bran muffins made with whole wheat flour, double peanuts, and just 1 tablespoon of sugar. High-fiber breakfast muffins ready in 30 minutes. Diabetic-friendly.

Old-fashioned chocolate fudge made from scratch with unsweetened chocolate, sugar, milk, and butter, cooked to soft ball stage. Studded with walnuts and candied cherries.