832 margarine recipes

Finnish rye bread made in the bread machine with dark rye flour and beer for an earthy, malty loaf. Dense, hearty, and deeply flavored, perfect for open-faced sandwiches, sharp cheeses, or cured fish.

Wild blackberry pie with a homemade boiling water pastry crust, cinnamon-sugar filling, and lemon juice. A double-crust fruit pie with a tender, flaky dough from scratch.

Tender cocoa cut-out cookies made with cream cheese and almond extract, drizzled with a homemade cocoa glaze and topped with almonds. Dough chills overnight for clean, easy cutting. Makes 4 dozen.

Lumpies are thick, soft chocolate drop cookies loaded with melted unsweetened chocolate and nuts, topped with a rich mocha frosting made with cocoa and hot coffee.

Buttermilk chocolate cake split and filled with coconut-pecan cream, then blanketed in sour cream chocolate frosting. A Southern showpiece worth every step.

The classic coconut-pecan frosting for German chocolate cake, cooked on the stovetop with evaporated milk, egg yolks, butter, and vanilla. Thick, rich, and loaded with coconut and chopped pecans. Makes 4 1/2 cups.

No-bake chocolate oatmeal cookies with coconut, dropped on wax paper and chilled to set. The classic stovetop fudge cluster, no oven required.

Scotch Teas are chewy oat bars made with just five ingredients: butter, brown sugar, rolled oats, salt, and baking powder. Soft from the oven, they firm up into buttery, toffee-like treats.

Layered dinner casserole with green beans, sliced ham, cream of celery sauce, melted American cheese, and buttery croutons. A microwave-quick 1970s supper.

Classic cocoa layer cake with a tender crumb from the creaming method, ready for your favorite frosting. Swap water for coffee to deepen the chocolate flavor. A reliable two-layer cake in under an hour.

Easier to work with. The original recipe called for brandy or grape juice, but I found that if you substitute the orange juice concentrate, it has a nicer flavour.

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil

Peanut butter brownies with a marbled chocolate and peanut butter swirl. One batter split in two, cocoa stirred into half, layered for a Reese's-inspired treat.

Quick microwave pecan pie ready in under 35 minutes when the oven is occupied. This method uses interval cooking at varying power levels to set the filling without overcooking the edges.

Buttery oatmeal cookie pops on sticks, decorated with frosting, chocolate sprinkles, and gumdrops to look like little boy and girl faces. A fun baking project for kids.

Rolled lasagna noodles stuffed with seasoned chicken, spinach and mushrooms, smothered in a creamy Parmesan cheese sauce and broiled until golden. A make-ahead Italian comfort classic.