2,329 rough recipes

Pineapple coconut coffee cake with a yeasted dough base, pineapple preserves, and flaked coconut topping. Only 3 ingredients plus the dough. Great warm or at room temperature.

Forget the store-bought cookie dough and learn how to make cookies from scratch—it's simple.

Soft French buttercream cookies made with powdered sugar, cream of tartar, and vanilla. Tint the dough with food coloring and top with colored sugar for holidays or parties.

From-scratch blueberry pie with toasted walnuts in the filling, a buttery sweet pastry crust, and a cinnamon-walnut crumb topping. Lemon zest brightens every bite of this three-component pie that's worth the extra effort.

This fruity tart is loaded with fruitiness and juiciness, enjoy every single bite with mouthful of delicious blueberries.

Rustic potato bread dough made with real mashed russet potatoes and reserved potato water for a soft, moist crumb. Part 1 covers the dough mixing and kneading process.

Sweet yeast crust dough makes a tender, slightly sweet base for fruit tarts, kuchen, or kolache. Two rises, one egg-and-butter enriched dough, ready for any filling.

Marbled chocolate cookies with sour cream for extra softness, made by folding melted semi-sweet chocolate into vanilla dough. Baked low and slow so they stay chewy, never crisp.

Sambusak (Sephardic stuffed pastries) with a yeasted anise-scented dough filled with spiced ground beef, deep-fried to golden. A traditional Jewish meat pastry for holidays and gatherings.

Buttery laminated dough enriched with cardamom and orange creates flaky Danish pastries through careful rolling and folding for serious bakers seeking a challenge.

Marillen Knoedel are Austrian apricot dumplings made from potato dough wrapped around whole fresh apricots with a sugar cube center, boiled and served with cinnamon sugar.

Bread machine pizza dough: dump the ingredients into your machine, set to dough mode, then shape into four personal pizzas and bake at high heat for crispy homemade pies.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Krakelingen are crisp Dutch figure-8 cookies made from a simple pie-pastry dough of butter, flour, and water, rolled into ropes and dipped in sugar. Buttery, crackly, and built for coffee dunking.

Easy, and quick and impresses the heck out of your guests! I sometimes add thyme, or oregano to my dough when mixing (about 2 teaspoons) and this adds nicely to the taste of the dough.

Traditional New Year's portzelky cookies are pillowy fried dough studded with plump raisins, dusted with icing sugar for celebration breakfasts.