219 sarde recipes

Chocolate snowball cookies rolled in powdered sugar for a craggy, snow-dusted finish. Brown sugar and unsweetened chocolate give these holiday cookies a deep cocoa flavor that's not too sweet.

Cornmeal Pie Crust (1 crust for 9 inch pie) recipe

Gingerbread icing that dries rock-hard for gluing gingerbread houses and piping crisp royal-icing details. Three ingredients, stiff peaks, no egg whites.

Pumpkin cookies with caramel frosting, they're so good it's hard to eat just one. Great to make in a advance and freeze.

Old-fashioned raisin nougat made with hard-crack sugar syrup, marshmallow cream, and cocoa butter. A vintage homemade candy with chewy raisins folded throughout.

It's hard to resist these addictively delicious cookies. Oats, shredded wheat, and dates add extra goodness. Feel free to use half whole wheat flour and half all-purpose flour. The result is as yummy.

These biscuits are called bones to chew because they are hard and pale. They are traditionally baked on All Soul's Day in Italy.

Homemade Butterfingers candy with just 5 ingredients! Crispy peanut butter hard candy dipped in melted chocolate. A copycat classic that's easier than you think.

Airy honeycomb candy cooked to hard crack, foamed with baking soda, then dipped in melted chocolate for crunchy, melt-in-your-mouth homemade treats.

Fat-free cinnamon-raisin biscotti made with egg whites. Twice-baked Italian cookies that crunch hard, dunk well, and skip butter and yolks entirely.

Everyone loves these peanut butter chocolate balls, they are chocolaty, rich and have lots of textures. It's hard to stop putting these sweets into mouth.

Green chili sauce made from scratch with diced green chiles, garlic, onion, and a simple flour roux. Ready in 15 minutes for enchiladas, burritos, and smothered anything.

Homemade kimchi with napa cabbage, daikon radish, scallions, garlic, ginger, pear, and cayenne pepper. Salt-brined and fermented for 3 days in a traditional crock method.

Homemade strawberry jelly from fresh berries, sugar, and liquid pectin. Crush, strain through a jelly bag, boil hard for 30 seconds, and you've got jewel-bright jelly ready to jar.

Deep-dish apple pie with a single top crust hiding a heap of brown sugar and cinnamon-spiced apples. Old-fashioned simplicity served with cream or hard sauce, just the way grandmother made it.

These cookies have been around my family for years.Kids and adults love them.They have a great molasses taste and it is very hard to eat just one.