10,000 making recipes

Two-ingredient cheese stuffed breadsticks made with refrigerated dough wound around string cheese. Freezer-friendly, lunchbox-ready, and kid-approved.

Lefse is a traditional Norwegian soft flatbread made from scalded milk, lard, and flour, rolled paper-thin and cooked on a griddle. Served warm with butter and sugar for a simple, authentic Scandinavian treat.

Easy homemade pie crust with a vinegar-and-egg dough that stays flaky and tender. Uses both margarine and shortening for a workable pastry that rolls out without cracking.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

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.

Raspberry-lemon pie with a tangy condensed-milk lemon filling layered under a glossy raspberry topping in a graham crust. The summer berry-and-citrus combination served chilled.

Sandbakelse, traditional Scandinavian butter cookies with cardamom, pressed into mini tart tins and filled with jam. Delicate, sandy-textured holiday cookies dusted with powdered sugar.

Mock apple pie made with crackers instead of apples, boiled in sugar syrup with cream of tartar. A Depression-era trick pie that tastes surprisingly like real apple pie without a single apple.

Fudgy Passover brownies made with matzo meal and cocoa powder instead of flour. Kosher for Pesach, rich and chocolatey, with a dense chewy texture the whole family will fight over.

Four-ingredient cookie crust with butter, flour, and sugar pressed into a sheet pan. Golden, buttery base for bars, cheesecakes, and dessert squares.

Classic British teatime shortbread cookies with just four ingredients: butter, sugar, flour, and salt. Buttery, crumbly, and pale golden with the traditional fork-pricked tops.

Malt bread made with self-rising flour, cocoa, molasses, brown sugar, and golden raisins in a bread machine. A dark, sticky, British-style tea bread with no yeast needed.

Swedish rosettes are crisp, lacy fried cookies shaped by a decorative iron dipped in batter and flash-fried until golden. A Scandinavian holiday tradition dusted in powdered sugar.

Macadamia chiffon pie folds rum-spiked custard, beaten egg whites, and chopped macadamias into a feather-light filling, set with gelatin and topped with rum whipped cream. A retro showpiece pie.

Olive oil pie crust pressed straight into the pan with no rolling required. A simple, dairy-light Mediterranean-leaning pastry that mixes in 10 minutes and chills firm in half an hour.

Classic Southern Louisiana spoon bread, a soufflé-style cornmeal pudding folded with whipped egg whites for an airy, custardy texture. Eaten with a spoon, served alongside Cajun and Creole mains.