10,000 reame recipes

Thursdays at The Dove's Nest means Potpie Day, and our customers start calling early in the morning to reserve one in case we run out before they get seated. Most tell us that it's the best chicken potpie they have ever tasted.

Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.

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.

Roasted beef tenderloin served with a French-style white wine cornichon tarragon sauce finished with Dijon mustard butter. A classic dinner-party main that cooks in under 25 minutes.

Bohemian beef stew seasoned with paprika, caraway seeds, and dill, simmered until fork-tender and finished with sour cream. Served over warm sauerkraut for a hearty Czech-inspired dinner.

Pumpkin roll cake with cinnamon, nutmeg, ginger, chopped nuts, and a sweet cream cheese filling. Rolled in a sugared towel while warm, then filled and chilled.

Fruity chicken salad with blueberries, grapes, almonds, and a lemony ginger dressing, served in scooped cantaloupe halves. A light, gorgeous lunch that doubles as its own bowl.

Juicy blueberries and raspberries bubble beneath a buttery lattice crust that shatters at first bite, perfect for celebrating milestones or summer picnics.

Pears Helene is a classic French dessert of poached pear halves served with hot chocolate sauce and optional vanilla ice cream and chopped almonds. Elegant, timeless, and surprisingly simple to make at home.

Caramel pecan pie with homemade caramel pastry cream, chopped pecans, and a golden meringue topping. Old-school holiday Southern pie tradition.

Coquilles Saint-Jacques: scallops poached in white wine, folded with mushrooms into a creamy velouté enriched with egg yolk and cream, then piled into shells and gratineed golden. The classic French scallop dish.

Jimmy Carter Dessert with a peanut-butter shortbread crust, cream cheese peanut butter layer, chocolate and vanilla pudding, whipped topping, and chocolate drizzle.

Flourless-style chocolate mini-cakes baked in a heart pan with semisweet morsels, butter, walnuts, and just two tablespoons of flour. Finished with ganache.

Peanut butter Bundt pound cake glazed with semi-sweet chocolate ganache. A dense buttery pound cake that bakes from a cold-oven start, then gets enrobed in glossy chocolate.

Easy cherry cheesecake tarts use frozen puff pastry shells filled with almond-spiked cream cheese and cherry pie filling. Buttery, flaky, and assembled in under an hour. Four-ingredient dessert.

Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.