416 rough recipes

Fruit basket cookies packed with candied cherries, dates, dried apricots, golden raisins, pecans, and walnuts in a brown sugar butter dough. A chewy, fruited holiday cookie.

Potato focaccia with paper-thin red potato slices, Parmesan, rosemary, and anchovy paste baked into a soft, pillowy dough made with mashed potatoes for extra tenderness.

Marshmallow clouds wrap chocolate-pecan cookie dough around frozen mini marshmallows for soft, pillowy cookies with surprise sweet chewy centers. Better than s'mores, baked at home.

Monastery oatmeal bread made with a sponge starter, rolled oats, and whole wheat flour for a hearty, deeply flavoured loaf. Two free-form ovals with a rustic oat-dusted crust, perfect for toast or sandwiches.

Black pepper and walnut biscotti pack toasted walnuts and a serious dose of cracked pepper into a brown-sugar dough. Italian-style twice-baked cookies that pair with cheese or coffee.

Herb-oatmeal bread baked in a clay pot with sage, basil, pine nuts, poppy seeds, and sesame. A crusty, hearty loaf with whole wheat and sour cream in the dough.

Pugach is a traditional Eastern European yeast dough pie filled with your choice of sauteed cabbage, mashed potatoes with chives, or sauerkraut. Brushed with browned butter for a golden, flaky finish.

Slice and bake chocolate chip cookies with a make-ahead freezer dough. Shape four logs, freeze for up to 6 months, and bake fresh cookies anytime in 10 minutes.

Old-fashioned soft molasses cookies spiced with cinnamon, ginger, cloves, and nutmeg, topped with a shiny boiled gelatin frosting. Makes 4 dozen from an overnight chilled dough.

Yeasted banana fritters spiced with cinnamon, nutmeg, and orange zest, made with 10 ripe bananas. The dough rises overnight and fries into golden puffs. Makes 36 fritters.

Caramelized onion and rosemary pizza on a homemade food processor dough with Parmesan and a splash of red wine vinegar. A focaccia-style flatbread in 35 minutes.

Zebra bars layer chocolate and vanilla batter in a 13x9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.

Chocolate cookies shaped like peanuts with a sweet peanut butter filling hidden inside. A cocoa dough pinched into peanut shapes and baked low, then rolled in sugar.

Butterscotch icebox cookies sandwich a cooked date-and-nut filling between thin slices of brown-sugar dough. A vintage refrigerator cookie that bakes up crisp and chewy.

Double chocolate pecan cookies with cocoa-rich brownie-style dough, semi-sweet chips, and toasted pecans. Soft chewy chocolate cookies that taste like brownies in cookie form.

Elephant ears: Pennsylvania Dutch yeast-dough fritters stretched thin, deep-fried until golden and bubbly, then dusted with powdered sugar or cinnamon sugar. The state fair classic.