9,444 mile recipes

An elegant French toast with a touch of lemon, for a company brunch.

Buttermilk chocolate bar nut cake: a dense, fudgy tube cake made with melted milk chocolate bars, chocolate syrup, buttermilk, and chopped nuts. A vintage Southern dessert showstopper.

Impossible banana cream pie blended in 30 seconds with Bisquick, eggs, milk, and sugar that forms its own crust while baking. Topped with fresh bananas and sweetened whipped cream.

Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.

Chocolate syrup brownies topped with a glossy cooked fudge icing that sets to a thin, snappy shell. A 9x13 pan that feeds a crowd and freezes well.

Double anise almond biscotti with anise extract, ground star anise, and slivered almonds in a twice-baked Italian cookie. Crisp enough to dunk in espresso or vin santo.

Creamy rice pudding folded with vanilla whipped cream and served with a blended strawberry preserve sauce. A cold, light dessert with a mousse-like texture.

Five pound fudge made with chocolate chips, chocolate bars, marshmallow cream, evaporated milk, and pecans. A big-batch holiday candy recipe cooked to the soft ball stage.

Chocolate oatmeal macaroons with cocoa, rolled oats, and a hint of almond extract. Crispy edges, chewy centers, and a rich cocoa flavor in every bite.

Pineapple snow with custard sauce: a light, fluffy gelatin dessert whipped with egg whites and pineapple juice, served with vanilla custard. Low-fat and diabetic-friendly.

Overnight caramel French toast bakes layered bread over a brown sugar, butter, and pecan caramel that turns into a gooey, sticky topping. Assemble the night before and bake fresh for an effortless holiday brunch.

With three rich, sweet, buttery and chocolatey layers, every bite is a luxury enjoyment. The combination of caramel, chocolate and shortbread is enough to satisfy your sweet tooth.

Soft chocolate-butterscotch cookies built on a melted base of sweetened condensed milk and chips, each topped with a toasted pecan half. Fudgy, candy-like, and easy to mix.

Mocha pudding cake: a self-saucing chocolate coffee cake that bakes its own rich fudge sauce underneath the crackled top. Pour boiling water over the batter and let the oven do the magic.

Wheat-free fruit and nut muffins made with rice flour and cornstarch, loaded with dried apricots, fresh cranberries, and chopped cashews. Sweetened with honey.

A scrumptious rice dish made with coconut milk, vegetable stock and a pinch of turmeric.