10,000 sake recipes

Mama's cherry nut bread: a Bisquick-based quick loaf studded with walnuts and quartered cherries. Five ingredients, mix and bake, no kneading.

Special lard-based pastry dough for tourtieres (French-Canadian meat pies). A flaky, tender crust that rolls out easily and handles beautifully. Makes enough for multiple pies.

Salmonettes are Southern-style fried salmon (or tuna) patties leavened with baking powder and the reserved canning liquid to puff up light and crisp in hot oil. Five-ingredient pantry dinner ready in 15 minutes.

Classic walnut quick bread with a tender crumb and buttery nut flavor. Simple pantry ingredients, one bowl, and no yeast needed. Slice it thick and spread with cream cheese.

Sonoran-style fry bread with ground toasted cumin and black pepper kneaded right into the dough. Puffy, golden, and crispy on the outside with a soft, pillowy center.

Old-fashioned ginger snaps with molasses, butter, and ground ginger. A crispy, spicy cookie recipe that makes six dozen thin, snappy cookies.

Homemade pancakes from scratch using six pantry staples like flour, milk, and one egg. This no-fuss batter cooks up light, fluffy, and golden on a hot griddle, no buttermilk or boxed mix required.

Scotland's version of the scone, sometimes known as Scot's Pancake. Looks more like a crumpet, though the texture resembles a pancake.

Biskuitstreifle, a traditional German soup garnish of light baked egg-and-flour strips. A sponge-like savory dough cut into thin batons, dropped into broth just before serving for body and bite.

Pasta flora is a Greek lattice tart with cognac-spiked butter pastry filled with apricot marmalade and finished with a crisscross dough top. Sliced into bakery-style squares.

Apricot almond quickbread with toasted almonds, dried apricots, and a hint of almond extract. A tender, no-yeast loaf that mixes up fast and fills the kitchen with a warm, nutty fragrance.

Wild blueberry cookies with fresh or frozen berries, lemon zest, and a soft drop-cookie dough. Tender, cakey, and bursting with real fruit in every bite.

Classic Italian biscotti studded with toasted walnuts and star anise, double-baked until crisp for perfect dunking in coffee or wine.

Old fashioned rabbit stew slow-simmered with thyme, tarragon, and bay leaves, loaded with carrots and potatoes, then topped with suet dumplings cooked right in the pot.

Crispy chocolate biscotti with cocoa powder and your choice of raspberry, orange, or almond flavoring. Twice-baked Italian cookies with a satisfying crunch, finished with a chocolate drizzle.

Crisp-edged rolled oatmeal cookies with deep brown sugar warmth, cut into any shape you love for tea time or lunch boxes.