562 patch recipes

Simple crushed dried chile flakes for authentic New Mexican and Southwestern cooking. Make a big batch to season everything from beans to enchiladas to eggs.

Tropical banana pineapple bread with crushed pineapple, chopped nuts, and cinnamon. This big-batch recipe makes two full loaves with just 10 minutes of prep.

Buttery candy fondant base for homemade chocolate-dipped truffles and cream centers. One batch makes vanilla, mint, chocolate, peanut butter, coconut, or cherry cordial variations.

Rich black bean soup simmered with bacon, ham, brown rice, cumin, and garlic, then blended smooth and finished with sherry. A big-batch crowd pleaser.

Big-batch season salt with paprika, garlic powder, dry mustard, curry, thyme, basil, and marjoram mixed into salt. A bulk pantry staple for everyday seasoning.

Sugar-free fruit cookies with raisins, currants, nutmeg, and hot apple juice instead of sugar. A big-batch drop cookie sweetened naturally by dried fruit.

Spicy beer-batter hush puppies loaded with chopped tomatoes, green pepper, onion, and red pepper flakes. Deep-fried golden in under 5 minutes per batch.

Creamy potato salmon chowder with carrots, peas, and celery in a homemade white sauce. A big-batch soup using canned salmon that makes 3 quarts.

Cranberry apple relish with cider-cooked apples, raw cranberries, sugar, cinnamon, and cloves. A ratio-based holiday condiment you can scale to any batch size.

Big batch homemade hamburger buns: a soft yeasted dough made with scalded milk and shortening. Yields four dozen buns, perfect for a backyard cookout crowd.

Classic Linzer squares and thumbprint cookies with toasted hazelnut dough, cinnamon and raspberry jam filling. Austrian-style Christmas cookie baking from one batch of dough.

Lemon butter cookies are crisp rolled-and-cut cookies scented with lemon extract, perfect for decorating with colored sugar. A no-fuss eight-dozen batch for cookie trays and bake sales.

Cinnamon honey ale homebrew with dry malt, raw honey, whole cinnamon bark, and ale yeast. A 5-gallon batch that ages beautifully into warm, spiced amber ale perfect for fall.

Vegan oatburgers with mushrooms, soy sauce, nutritional yeast, and herbs. Baked until firm with a savory, meaty flavor. Makes a big batch of 20 to 25 patties.

Big-batch hot salsa for canning with fresh tomatoes, jalapenos, banana peppers, Vidalia onion, and oregano, thickened with cornstarch. Makes 13 pints of thick, spicy salsa for year-round pantry stocking.

Homemade English muffins cooked on a griddle, not baked. Soft yeast dough with straight-sided rounds that tear open for the signature craggy, butter-catching interior.