2,017 pantry recipes

Deep-fried apple fritters with grated fresh apple, orange zest, and vanilla in a tender batter, served hot with a dusting of powdered sugar.

Old-fashioned cake doughnuts infused with reduced apple cider and warm spices. Pat the dough to half-inch thickness, cut and fry until golden, then dip in cider glaze while warm.

Classic French choux pastry with just water, butter, flour, and eggs. The foundation for cream puffs, eclairs, profiteroles, gougeres, and savory gnocchi. Master this one dough, make dozens of desserts.

These cinnamon rolls are ready in a snap. There is no mixing, kneading, or resting necessary.

Delicate and flaky biscuits are full of moist raisins and warm cinnamon and then topped with a delicious glaze. A family-favorite breakfast treat!

For a 9 inch pie Make sure you have cold ingredients, don't overwork the dough-it will make it tough, add ice water GRADUALLY-too much makes the crust tough, not enough makes it crack. The dough should just form clumps.

A decadent blueberry pie that is perfect to take to your next family gathering. Can also be topped off with any type of fruit you like!

Classic French apple tarte Tatin with Granny Smith apples caramelized in a skillet and topped with buttery homemade pastry. A stunning upside-down dessert with deep golden caramel.

Crispy drop doughnuts made with mashed potatoes and sour cream, fried golden and rolled in sugar. The potato keeps them impossibly moist inside while the outside shatters. Makes 3 dozen in under an hour.

Buttery shortbread crust for cheesecakes and tarts, hand-mixed with unsalted butter, egg yolk, flour, and sugar. Bake the base, line the sides, then seal with egg white to prevent sogginess.

Old-fashioned cake doughnuts made from scratch with nutmeg and vanilla, deep-fried and dusted with sugar. No yeast, no rising time, no fuss.

Buttery crescent roll layers stuffed with sweetened cream cheese and crowned with a crunchy cinnamon-sugar nut topping. Just 15 minutes of prep for a warm, gooey pastry that feeds a crowd.

Honey-soaked almond turnovers with a cinnamon-spiced filling wrapped in oil-based pastry dough. These Greek-style travados are baked golden, then bathed in warm honey syrup for a sticky, nutty bite.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

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.

Baked doughnut puffs with nutmeg, chopped walnuts, and a cinnamon-sugar coating. No deep frying needed. Drop batter into mini muffin pans, bake until golden, then dip in butter and shake in spiced powdered sugar.