9,415 silk recipes

Overnight apple French toast assembled the night before and baked in the morning. Caramelized brown sugar and Granny Smith apples on the bottom, custard-soaked bread on top, served with a warm apple-cinnamon syrup.

Rich and flavorful, these cookies are packed with add-ins and can be made in jumbo or regular size.

Old fashioned fruitcake bars packed with candied cherries, dates, raisins, and nuts in a moist applesauce batter. Easier than traditional fruitcake and just as festive.

Baked rice souffle with a creamy milk-cooked rice base, whipped egg whites for lift, and a homemade raspberry sauce. A light, elegant French-style dessert with a golden top.

Pressure cooker potato soup with pearl onions and sharp cheddar stirred in at the end. A fast, creamy loaded potato soup made in a fraction of the stovetop time.

Baccalà alla Vicentina is Vicenza's legendary slow-baked stockfish: cod rolled with anchovies, garlic, parsley, and Parmigiano, then braised low and slow in milk and olive oil until fork-tender.

Spiced brown sugar bundt cake with cinnamon, ginger, cardamom, and cloves, baked with chopped pecans and finished with a butterscotch glaze. Holiday-table ready.

Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.

Apple, cheddar and walnuts make this buttery bread super moist, cheesy and heavenly delicious.

Vegan fruit cake packed with dried fruit, candied peel, orange rind, and almonds, leavened with a soy milk and vinegar reaction instead of eggs. A dense, dairy-free holiday cake baked low and slow.

Cream of asparagus soup with a butter-flour roux, fresh dill, and tamari, pureed smooth with whole asparagus tips floated on top. Made from scratch.

Hearty Caribbean callaloo cookup loaded with tender beef, coconut milk, taro greens, and rice simmered in one pot with a fiery habanero kick. A true island comfort bowl!

An Irish-style spice bread loaded with raisins, candied peel, and golden syrup, spiced with ginger and mixed spice. Pop the ingredients in your bread machine and let it do the work for a warmly fragrant loaf.

This colourful starter makes a great supper or lunch dish served with new green peas or a leafy salad. Its bright colours make it appealing to both adults and children and it easy to make.

Peanut butter crescents wrap refrigerated crescent rolls around a brown sugar peanut butter filling, then drizzle them with a peanut butter glaze. Eight rolls in 35 minutes from a single tube of dough. Quick breakfast pastry win.

Oyster noodle casserole layers tender egg noodles and shucked oysters in a cayenne-spiked cream sauce, topped with buttery breadcrumbs. An old-fashioned coastal comfort bake.