749 mark recipes

Miniature pecan pies bake up in 17 minutes for a one-bite holiday treat. Dark corn syrup filling, chopped pecans, and an egg-white-sealed tart shell keep the bottoms crisp. Sixteen tarts per batch.

Fresh or frozen blueberries macerate in dark rum and vanilla bean seeds, then blitz with ice cream into a grown-up milkshake with berry-booze swirls and creamy vanilla richness.

It's actually very easy to make your own pretzels. Basically it's as same as making bread, you just need to shape them to pretzel shape at the end. Boiling the puffed pretzels in the hot boiling water is very similar to make bagels, which gives the pretzel chewy texture. Serve these homemade goodness with some mustard, absolutely delicious.

Zucchini bread with dark brown sugar and vanilla, baked into two moist loaves. The garden-rescue quickbread that puts late-summer squash to delicious use.

Spiced cherry orange jam with sliced oranges, dark sweet cherries, and a warm cinnamon-clove-allspice infusion. A small-batch preserve for toast, cheese boards, and gift jars.

A classic Chinese noodle dish, it's served in almost every Chinese restaurant in China, and every family knows how to make this easy yet delicious dish.

Mom's chocolate chip cookies built thick and crunchy with dark brown sugar and a full pound of real chocolate chips. Big, generous, and unapologetically old-school.

Turnips and carrots are cooked in the pan and glazed with lemon, thyme and brown sugar. A quick and tasty side dish.

A game-day favorite for me and my family. Savory, sweet, and filling.

I made this granola last night, it was so simple and easy. The granola turned out golden brown, and nuts were deliciously toasted, nutty and crunchy.

Old fashioned oatmeal raisin cookies with chopped walnuts, dark brown sugar for chew, and toasty oats. A classic drop cookie that bakes up crisp at the edges and tender in the middle.

Cinnamon nut or raisin biscuits with a brown sugar cinnamon filling tucked inside layered biscuit dough. The pocket of sweet spice goes molten as the biscuit bakes, giving you breakfast pastry without the yeast wait.

Homemade cherry and raspberry jam with citrus zest and a hint of almond extract. A no-pectin small-batch preserve that captures peak summer fruit in glossy, ruby-red jars.

Excellent as an ice cream topping or as a filling for Bananas Foster Chimichangas.

Creole pecan pie: a deeper, darker Louisiana take on classic pecan pie built on dark brown sugar, dark corn syrup, and a low slow bake. Rich molasses-tinged filling and toasted pecans in a flaky crust.

Quick and easy glazed salmon fillets. Asian inspired flavors that is rich in protein and healthy fats.