204 scald recipes

Traditional Slovak yeast doughnuts enriched with egg yolks, butter, and a hint of lemon rind. Light, pillowy fried dough rooted in Eastern European baking traditions. Makes 36.

A scrumptious bread that is easy to make and tastes great plain or toasted.

Rich chocolate cream pie with a hint of cinnamon, cooked slow in a double boiler and crowned with golden meringue. Old-fashioned diner-style pie from scratch.

Old-fashioned chocolate meringue pie with a stovetop custard filling made from real unsweetened chocolate, egg yolks, and milk in a flaky baked crust.

Cream of corn soup builds a classic milk-based bechamel with butter, flour, and minced onion, then folds in sweet corn and celery leaves. A simple, vegetarian comfort soup ready in 40 minutes.

Molasses oatmeal bread with rolled oats and a soft, chewy crumb. A classic yeast bread recipe that makes two hearty loaves with deep, malty sweetness.

Apricot tea ring with oat-enriched yeast dough, homemade apricot filling, and spiral-cut sections that fan open to reveal the fruit. Finished with a confectioner's sugar drizzle.

Potato collops, a traditional Irish layered dish with thinly sliced potatoes, diced bacon, onion, parsley, and cheddar baked in milk until golden and bubbling. Comfort food from the Emerald Isle.

Silky chocolate Bavarian cream pie with a crunchy chocolate wafer crust, billowy whipped cream, and a cloud-light custard set with gelatin. No-bake elegance for any occasion.

Fresh chestnuts boiled until tender, mashed with butter and seasonings, then mixed with milk-soaked bread crumbs create an elegant holiday stuffing with old-fashioned charm.

Maine fish chowder simmers fresh haddock, potatoes, and onions in salt-pork-rendered fat and milk for a creamy, old-school New England chowder. No flour, no thickener, just pure fish flavor.

Peanut butter meringue cream pie with a silky stovetop custard, a whisper of ginger, and golden-peaked meringue. A diner classic with proper technique behind every step.

Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.

A 3 layered family classic. A layer of peanut butter filling, then a layer of cream filling topped with meringue. Total yummo for special occasions.

Pear bread pudding baked in individual ramekins with currants and Muscat wine, served with a silky lemon-infused Muscat custard sauce. An elegant French-style dessert.

Overnight bacon breakfast casserole with eggs, milk, cubed bread, Velveeta, and crumbled bacon. Assemble the night before, bake in the morning, feed a crowd of 8.