5,429 sante recipes

A two-layer pie with spiced butternut squash custard on the bottom and a gooey pecan pie filling on top, sweetened with maple syrup and dark brown sugar. A Midwest Thanksgiving stunner.

Bright colors make salads more appealing and give you a different taste you can't get enough of!

Basic enriched bread dough with scalded milk, egg, and yeast, perfect for rolls, loaves, or sweet breads. Old-fashioned all-purpose dough that rises on the counter or rests overnight in the fridge.

Illinois apple pie stars Granny Smith apples with brown sugar, cinnamon, and nutmeg tucked under a milk-washed, sugar-dusted double crust. A Midwestern classic that bakes up golden and bubbly.

Lots of apples and nuts make a filling rich snacking cake.

An old-school New England clam chowder built on rendered salt pork, a quart of chopped clams, cubed potatoes, and whole milk finished with butter. No flour, no cream, just pure Yankee tradition.

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.

Homemade cinnamon raisin bagels with your bread machine doing the kneading. Plump raisins tossed in cinnamon sugar, boiled for a chewy crust, baked until golden. Better than anything from the store.

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

Kobeba samakeyah are Lebanese fish-filled bulgur croquettes seasoned with cumin and cilantro, deep-fried golden, and served with homemade tahini sauce. A Middle Eastern classic.

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

Prune whip spice cake with cinnamon, nutmeg, and allspice, topped with homemade prune butter frosting studded with chopped prunes and nuts. A vintage classic.

Hungarian potato and egg casserole with sliced boiled potatoes layered in sour cream and onion, hard-boiled eggs in the center, topped with paprika bread crumbs.

Classic bread and butter pickles with thin-sliced cucumbers and onions in sweet-tangy brine. Canning recipe makes 8 pints for year-round crunch.

Pickled green tomatoes with fresh dill, garlic, celery, and green pepper in a hot vinegar brine. A tangy, crunchy refrigerator pickle ready in 4 weeks using end-of-season tomatoes.

Olga bread is a soft honey-egg bread machine loaf with a tender, slightly sweet crumb and golden crust. Dump-and-press easy with milk, honey, egg, and yeast.