563 pate recipes

Classic double-crust apple pie with cinnamon, nutmeg, and fresh lemon juice in a buttery pate brisee shell. Three pounds of Northern Spy or McIntosh apples baked golden and bubbling.

Classic crab and asparagus quiche with Parmesan, nutmeg, and cayenne in a pâte brisée crust. Asparagus tips fanned across the top make every slice look straight from a bistro.

Date or raisin bran muffins with milk-soaked bran, walnuts, and choice of dates or raisins. A high-fiber breakfast muffin with hearty texture and natural sweetness from the dried fruit.

Warm brie wheel draped with toasted pecans, chopped dates, and golden caramel shards. Ready in 20 minutes for elegant appetizer that tastes like candy-topped cheese.

Rich date-nut chocolate chip cookies with brown sugar, chopped dates, walnuts, and flaked coconut. A loaded drop cookie with deep caramel sweetness and chewy texture.

This keeps well and is excellent for a morning coffee party.

Classic French quiche Lorraine with a buttery pate brisee crust, bacon and Swiss cheese baked in a scalded-cream custard seasoned with nutmeg and chives. The original quiche, no spinach or tomatoes in sight.

Oat bran and date cookies made with whole wheat flour, wheat germ, and brown sugar. A fiber-rich drop cookie with a nutty, chewy bite that makes three dozen in 30 minutes.

Oatmeal date walnut cookies blend chewy chopped dates with crunchy walnuts in a brown-sugar-and-cinnamon spiced dough. Three full cups of oats per batch make these hearty enough for breakfast.

Bread machine oat-date nut bread enriched with rolled oats, chopped dates, walnuts (or pecans) and a hint of cinnamon. A hearty, slightly sweet yeasted loaf for breakfast toast or alongside soup.

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

If you've ever wanted to make or try beef wellington, then this simple recipe will help you achieve that cooking goal!

Beef Wellington wraps a roasted beef tenderloin in foie gras, mushroom duxelles, and puff pastry, served with a Madeira-truffle sauce. The classical French restaurant centerpiece for special occasions.

Whole wheat fruitcake packed with figs, dates, prunes, walnuts, and warm spices. No refined flour, naturally sweet from dried fruit for healthier holiday baking.

Try these fruit cake bars instead of fruit bread, they are very handy and delicious, also they are great gifts at Thanksgiving or Christmas!

Bakery-sized oatmeal cookies loaded with chopped dates, walnuts, coconut, and sesame seeds, spiced with cinnamon, allspice, and almond extract. Crisp edges, chewy centers.