10,000 sake recipes

Amaranth flour, whole wheat flour, dates and honey make a delicious and nutritious loaf of bread. Great for breakfast or a healthy snack during the day.

Rich sour cream quick bread loaded with cranberries, pecans, golden raisins, and dried apricots, topped with pecan halves and a powdered sugar drizzle. Makes 2 gorgeous gift-worthy loaves.

Molasses bran bread with whole wheat flour, buttermilk, and raisins. A no-yeast quick bread with deep molasses flavor, high fiber, and easy variations for oatmeal or carrot cake.

Mighty muffins are hearty bran muffins with whole wheat flour, wheat germ, molasses, raisins, and nuts. High-fiber breakfast muffins that hold up all week.

Old-fashioned Christmas sugar cookies made with a full pound of butter, sour cream, and baking soda. The dough chills overnight for easy rolling and clean cookie cutter shapes.

Authentic biscotti di Prato from Tuscany. Twice-baked Italian almond cookies with toasted almonds, a pinch of saffron, and the traditional pasta-board well method. Crisp, dunkable, and built to keep.

Pistachio chip cookies with white vanilla milk chips, brown sugar, and a touch of oats for chew. Buttery, salty-sweet drop cookies studded with crunchy green pistachios in every bite.

Light spiced muffins with grated apple, raisins, and orange zest. Low-fat recipe that uses beaten egg white for lift and only a tablespoon of brown sugar for sweetness.

This recipe was created when I made a mistake in making it. It was originally suppose to a brownie type dessert, but I used a jelly roll pan and didn't use enough butter. The end result became a hit and is alway requested and raved about.

A delicious breakfast bread, and very easy to make!

Lemon walnut scones with toasty whole wheat, bran, crunchy walnuts, and bright lemon zest. A heartier, fiber-rich scone with sweet raisins and a glossy egg-yolk-washed top.

Introduce your fish to beer with this scrumptious recipe that also uses cornmeal.

Greek-style fried salt cod (bakaliaros) in a light flour batter, served with skordalia. Soaked overnight, boiled, battered, and pan-fried until golden.

Chewy butterscotch brownies made with Bisquick, brown sugar, pecans, and coconut. Everything gets mixed in one bowl and baked until golden. The laziest route to a pan of seriously good blondies.

Maple pecan scones cut cold butter into a flour-pecan dough, then bind with maple syrup and heavy cream for a tender, sweet biscuit. Brushed with extra maple before baking.

New Mexico spoon bread baked in a cast iron skillet with creamed corn, green chiles, and melted cheese. A custard-soft cornbread with Southwestern heat you slice like pie.