10,000 sake recipes

Apricot filled cookies are buttery thumbprint cookies with a glistening pool of apricot preserves in the center. A classic teatime cookie with a tender shortbread base, makes about four dozen.

Old-fashioned blondie brownies with a deep brown sugar caramel base, chopped walnuts, and a single egg. No chocolate, no melted butter. Simple chewy bars made the traditional way.

Peanut butter granola cookies with brown sugar, peanut butter morsels, and crunchy granola cereal. Chewy, nutty drop cookies that bake in under 10 minutes.

Homemade flour tortillas with lard, warm milk, and baking powder. Five ingredients, no yeast, and the lard makes them pliable and flavorful in a way shortening can't match.

The famous $250 cookie loaded with chocolate chips, grated chocolate bars, oatmeal ground to powder, and chopped nuts. A legendary urban legend cookie recipe that actually delivers.

Mazevozky Prianiki (Russian Rye Honey Cookie) recipe

Old-fashioned Amish pie with a molasses filling topped with crumb topping. Simple, sweet, and reminiscent of shoofly pie without the gooey bottom layer.

Mince meat is always used for making cookies, but they are good for making muffins or cakes as well. These muffins are super moist and flavorful!

German anise cookies beaten for 20 minutes until fluffy, dried overnight, then baked golden for distinctive chewy-crisp springerle-style treats.

Whole wheat molasses and ginger scones with raisins and yogurt, cut into heart shapes and baked until golden. A warmly spiced teatime treat.

English toasting bread made in a bread machine with bread flour, milk, cornmeal, and a touch of baking soda. A soft, slightly tangy white loaf that crisps beautifully when toasted.

Lemon crinkle cookies made from just four ingredients: lemon cake mix, an egg, whipped topping, and powdered sugar. Tangy, soft, and ready in under 30 minutes.

Irish soda bread for Saint Patrick's Day with currants, buttermilk, and a whisper of cardamom. Two crusty round loaves scored with a cross, baked until they thump hollow.

A great, easy recipe, it is the first time for me to try it, really good, my 5 year old son kept eating them, and told me how yummy they are, a big hit.

Classic zucchini bread with grated zucchini, cinnamon, and a moist oil-based crumb. Bakes two 8x4 loaves at once, freezes well, and only gets better the next day.

Zucchini bread baked right inside canning jars. Spiced with cinnamon, nutmeg, and cloves, then sealed hot for a self-preserving quick bread that doubles as a gift. Giftable shelf-stable baking at its best.