50 pantke recipes

Chocolate wafer crumb crust for cheesecake: three ingredients (crushed chocolate wafers, sugar, melted butter) pressed into a springform pan. The go-to base for mocha and chocolate cheesecakes.

Rich chocolate date cake with semi-sweet chocolate chips and chopped walnuts baked in a 9x13 pan. The dates keep it incredibly moist while cocoa adds deep chocolate flavor.

Southern skillet fried green tomatoes cooked slow in cast iron until dark, caramelized, and olive-brown. Flour-dusted, garlic-kissed, and worried around the pan the old-fashioned way.

Favourite morning coffee cake: a buttermilk-rich, brown sugar batter topped with cinnamon-walnut crumble and baked in a single pan. The kind of breakfast cake that vanishes by lunch.

Corned beef noodle casserole layers egg noodles with canned corned beef, Velveeta, cream of mushroom soup and onion in a single 9x13 pan. The classic Midwestern church-supper one-dish meal.

Mandarin pancakes made from a simple hot water dough with sesame oil, rolled paper-thin and dry-cooked in an ungreased pan. The classic wrapper for Peking duck and mu shu pork.

Indonesian peanut sauce with shrimp paste, dried chile, garlic, coconut milk, and crunchy peanut butter. This Saus Kacang builds deep savory flavor and is ready in 20 minutes.

Ricotta is mixed with potato, prosciutto and egg, and bake it like baking a bread in a loaf pan, the flavor is absolutely delicious; and it is served with grilled bacon, grilled bread and roasted cherry tomatoes.

Pork chop onion rice bake layers browned chops over raw rice seasoned with onion soup mix and mushrooms, then bakes it all in one pan. The rice drinks up the savory broth for an easy, hands-off dinner.

Fresh apple cake with macerated apples that release their natural juices into the batter for an extra-moist crumb. Cinnamon, allspice, and chopped nuts in a simple loaf or tube pan. The fall apple cake worth pulling out the bushel.

Cocoa-espresso cake loaded with toasted ground hazelnuts and glazed with warm seedless raspberry jam. Topped with fresh raspberries and chopped hazelnuts for an elegant, butter-free finish.

Seasoned beef meatloaf with oatmeal, thyme, nutmeg, and cayenne, bound with eggs and beef stock. Starts at high heat for a crust, then bakes low to stay juicy.

Gefilte fish made from scratch with ground whitefish, pike, and carp, poached in a vegetable broth with carrots and onions. A traditional Jewish holiday recipe.

Dense, moist Shaker chocolate pound cake made with butter, lard, cocoa, and grated chocolate baked in a tube pan. Fill the center with whipped cream and shaved chocolate for a stunning finish.

Praline macaroons from Mississippi: chewy meringue cookies built on whipped egg whites, brown sugar, and toasted pecans, each one crowned with a whole pecan half. Crisp shell, soft center, pure Southern bakery counter.

Reuben quiche with shredded corned beef, sauerkraut, Swiss cheese, and Dijon mustard in a caraway-seeded crust. All the flavors of a Reuben sandwich in pie form.