31 serf recipes

Japanese-style Frittata seasoned with Australian native spices and served with Australian Bush Tomato Chutney.

Your go-to food quantity chart for feeding 100 guests. From fried chicken and baked ham to mashed potatoes and green beans, know exactly how many pounds and gallons to buy for your next big event.

Moist date cake topped with brown sugar, pecans, and chocolate chips that melt into a crunchy, fudgy self-frosting as it bakes. One pan, no separate frosting needed.

Self-filled chocolate cupcakes with a cream cheese and chocolate chip center baked right in. No frosting needed when the filling does double duty.

Five cup bread mixes one cup each of self-rising flour, dried fruit, granola, water, and sugar into a no-fuss loaf. Five ingredients, one bowl, dump-and-bake breakfast bread.

Chocolate raspberry muffins with a homemade raspberry jam swirl, melty chocolate chips, and a tender buttermilk crumb. Bakery-style breakfast muffins from a few pantry staples.

Moist British-style banana bread loaded with mixed dried fruit, soft ripe bananas, butter, and sunflower oil. A food-processor quickbread that uses a full pound of bananas.

Party wieners, cocktail franks, or little smokies are beloved party appetizers. In this classic rendition of the quick and easy party favorite, they are coated in a sweet, tangy sauce.

Microwave banana carrot pecan bread, a moist quick bread loaded with ripe bananas, shredded carrots, and toasted pecans. Cooks in 8 minutes, no oven needed.

This very rich cake from the West Indies is ideal for those who prefer not to ice their Christmas cakes.

Three-ingredient beer bread with self-rising flour, sugar, and a bottle of beer. No yeast, no kneading, no rising time. A crusty, golden loaf ready in one hour.

Goreng pisang are crispy fried bananas in a light rice flour batter rolled in brown sugar. A popular Asian street food dessert served with ice cream.

Basic bread with a hint of basil that will keep you in the kitchen until it's done!

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

A traditional English fruit loaf where dried fruit soaks overnight in hot tea, then bakes low and slow with self-rising flour, mixed spice, nutmeg, and marmalade. No butter needed. Keeps brilliantly.

Old-fashioned Southern tea cakes made with buttermilk, vanilla, and self-rising flour. Soft, lightly sweet rolled cookies that taste like Grandma's kitchen. A big-batch heritage recipe.