10,000 sake recipes

Impossibly easy coconut pie that forms its own crust while baking. Just blend, pour, and let the oven work magic for a custardy slice with toasted coconut on top.

Four-ingredient peanut butter cookies made with yellow cake mix, egg whites, and water. Light, puffy, and ready in under 30 minutes with no butter or oil.

A simple, no-frills biscotti recipe. My mother gave this recipe to me. It's easy, quick, easy, and one of my preferred Italian cookie recipes.

Sour cherry fruit slump: tart cherries and summer berries bubbling under tender buttermilk dumplings, finished with cinnamon sugar. An old-school stovetop dessert that's faster than a pie.

Thick, crispy fish fry batter made with ice cold water, flour, oil, and baking powder. Produces a crunchy golden coating for deep-fried fish fillets using simple pantry staples you already have.

Fresh apricots stuffed with almonds, soaked in rum, then dipped in cinnamon batter and deep-fried until golden for a show-stopping dessert.

Old-fashioned molasses gingersnaps with deep molasses flavor, a full tablespoon of ground ginger, and that signature crackled top. Crisp at the edges, slightly chewy in the center.

Wholesome bran muffins sweetened with honey and loaded with raisins and walnuts. Makes 24 hearty muffins with a cinnamon-spiced crumb that freezes beautifully.

Easy graham peanut butter bread made with graham flour and peanut butter in a simple one-bowl quick bread. No yeast, no kneading, just mix and bake for a nutty, wholesome loaf.

Food for the Gods: a Filipino-style date and walnut pudding baked in a water bath with whipped egg whites for a light, souffled texture. Served cold with whipped cream.

Moist strawberry bread made with oil for tender crumb and fresh berry flavor. Easy quick bread perfect for breakfast or snacking without complicated techniques.

A 6-ingredient blueberry dump cake layered with crushed pineapple, white cake mix, and walnuts. No mixing, no bowls. Just layer everything in the pan, drizzle with butter, and bake.

Old-fashioned oatmeal muffins with sour milk-soaked oats for a tender, moist crumb. An overnight soak and simple pantry ingredients make these a rustic breakfast staple.

Chocolate biscotti studded with white vanilla chips, twice-baked for that signature crunch. Italian-style cookies built for dunking in coffee, tea, or dessert wine.

Whole wheat banana bread loaded with oats, peanuts, walnuts, raisins, prunes, and molasses. A nutrient-dense breakfast loaf packed with fiber, protein, and natural sweetness from fruit and brown sugar.

Moggy is a traditional Manx and Lancashire sweet bread loaf made with flour, lard, and golden syrup. Crumbly, dense, and faintly molasses-like. Sliced and buttered thick the way the British Isles have done it for centuries.