10,000 sake recipes

Magic coconut custard pie that makes its own crust while baking. Easy blender dessert with vanilla custard and toasted coconut topping in 50 minutes.

Sirups kager are traditional Danish brown spice cookies made with dark corn syrup, cinnamon, and cloves. Crisp, warmly spiced, and ideal for holiday cookie tins and Christmas baking.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Holiday Unbeatables are chewy, no-butter cookies made with egg whites, powdered sugar, walnuts, and candied cherries. Naturally gluten-light with a crisp edge and soft, meringue-like center.

Traditional New Mexican fry bread made with just 5 pantry ingredients. Simple dough kneaded smooth, rolled thin, and deep-fried golden in minutes. Serve with honey.

Peanut butter biscuits with Bisquick, crumbled bacon, peanut butter, and milk. A savory, four-ingredient drop biscuit with nutty richness and smoky bacon crumble in every bite.

Savory sausage corn muffins with bulk sausage baked into a cornmeal and flour batter. Golden, hearty breakfast muffins with a slightly sweet, crumbly crumb.

Whole grain barley and wheat muffins studded with pecans and sweetened with raw honey. Quick, hearty, and on the table in 30 minutes flat.

Four-ingredient maple syrup souffle made with beaten egg whites, powdered sugar, and baking powder. Light as air with pure maple flavor in every spoonful.

New England apple pie with a butter pastry, crumb topping, and heritage apples like Northern Spy or Rhode Island Greening. Cinnamon and lemon zest brighten the filling, and a two-stage bake browns the crust without burning.

Classic slice-and-bake icebox cookies with buttery brown sugar dough you can make ahead and freeze for up to 2 months. Includes five flavor variations: ginger almond, lemon poppyseed, spice, coffee edged, and pecan.

Fudgy chocolate chip cookies with melted chocolate in the dough plus extra chips and walnuts throughout. A quick-soured milk trick adds tang and tenderness to a dense, brownie-like cookie.

Carrot pineapple muffins made with whole wheat flour, grated carrots, crushed pineapple, brown sugar, cinnamon, and nutmeg. Moist, lightly sweet, and lower in fat than typical muffins.

A hilariously gross Halloween cake decorated to look like a head with frosting 'hair,' cherry eyes, and a fruit roll-up tongue. Kids go absolutely wild for this one. Easy box cake base.

These gluten-free millet muffins are moist and delicious. They are perfect for a grab-go breakfast or a nutritious snack.

Gluten-free banana bread made with rice flour, potato starch, and unflavored gelatin for structure. Folded egg whites keep it light and tender.