5,303 sante recipes

Orange biscuits rolled jelly-roll style with butter, orange juice, and zest, then sliced into spirals and baked hot. The breakfast pinwheel that turns plain biscuit dough into citrus-perfumed swirls in 45 minutes.

Crazy cake mixed right in the baking pan with no eggs, no butter, and no milk. Cocoa, vinegar, and oil create a surprisingly moist chocolate cake from Depression-era ingenuity.

Old-fashioned cocoa brownies with melted margarine, four eggs, chopped nuts, and a generous pour of vanilla. Dense, fudgy, and from a recipe meant to be passed down.

Kartoffelsuppe is the German farmhouse potato soup: sliced potatoes, onion, and celery sauteed then simmered until tender, mashed back into their own broth and finished with milk and butter. Rustic, ribbon-thick, comfort in a bowl.

Classic hamantashen with a tender oil-based dough scented with orange zest, folded into triangles around your favorite filling. The traditional Purim cookie.

Brown sugar drop cookies made with buttermilk, shortening, and just seven ingredients. Soft, chewy, and caramelly with a one-hour chill and 10-minute bake.

Buttery nut ball cookies rolled in powdered sugar, also called Russian tea cakes or Mexican wedding cookies. Six ingredients, no eggs, and they melt in your mouth.

Roasted pheasant stuffed with bourbon-butter walnuts and seedless grapes. A rustic wild game dish with herbaceous thyme and sweet, juicy fruit in every carved slice.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Buttery shortbread-style nut cookies with almond extract and chopped nuts, shaped by hand into rustic finger rolls. Tender, crumbly, and lightly sweet.

Beige brownies are old-school blondies built on brown sugar, vanilla, and chopped walnuts. One bowl, one pan, butterscotch-toned crumb. The chocolate-free brownie worth knowing.

Ruth's sugar cookies are tender drop cookies made with shortening and dipped warm into granulated sugar for a crackly, sparkling top. A simple recipe that makes three dozen in 30 minutes.

Fresh corn muffins with real corn kernels, buttermilk, and cornmeal baked at high heat for a crispy crust. A no-sugar cornbread muffin with pops of sweet fresh corn in every bite.

Homemade corn dogs with a sweet cornmeal batter wrapped around hot dogs and fried golden. State fair flavor in your own kitchen, no questionable concession stand required.

Peanut butter sundae with a warm homemade honey peanut butter sauce over vanilla ice milk, topped with wheat germ. Simple, nostalgic, and lighter than fudge.

Old-fashioned Southern teacakes with shortening, vanilla, and simple pantry staples. Soft, lightly sweet, and rolled out just like Grandma made them.