726 stick recipes

Two-layer fudge with a creamy peanut butter chip bottom and rich chocolate chip top, made with marshmallow creme for a melt-in-your-mouth texture. A holiday candy classic that yields 2 pounds of treats.

"A tall, impressive cake that showcases the flavors and smells of the holidays. A three-layer extravaganza with a touch of molasses and shredded apple to keep it moist. It fills the house with a fragrance that beats the most expensive holiday-scented candle. It will be talked about long after the party is over." Source: The Pastry Queen Christmas, by Rebecca Rather

Susan's chocolate chess pie sets a velvety cocoa custard of butter, sugar, eggs, and evaporated milk into two flaky shells. The Southern dessert with a crackly top and fudgy center.

A rich, sour-cream dough is laden with poppyseeds and braided into 5-inch sticks.

Rice vermicelli tangles with crisp cucumber, bok choy, and matchstick carrots in a creamy peanut butter sauce spiked with chili garlic paste, ginger, and fresh cilantro for a make-ahead Asian noodle salad.

Oatmeal millet muffins with rolled oats softened in boiling water and toasty whole millet for crunch. The morning muffin with two grains, golden tops, and tender, rib-sticking crumb. Freezes well.

Three-ingredient Hidden Valley potatoes baked with melted butter and Italian dressing mix. Unpeeled potato slices layered in a casserole for an easy, flavorful side dish.

Chocolate dunking cookies cut into long fingers, baked firm for plunging into milk or coffee. Egg-white-based, lower fat than typical, with cocoa powder backbone.

Homemade Indian dough incense: a hand-mixed blend of cinnamon, sandalwood, cloves, benzoin, curry, and jasmine essence, shaped into cones or sticks to dry and burn.

Old-fashioned split pea soup simmered 3 to 4 hours with ham or turkey, carrots, and a hint of allspice. Just seven ingredients for thick, stick-to-your-ribs comfort.

No-bake stained glass cookies made with melted chocolate chips, marshmallows, and chopped nuts rolled in coconut. Slice from frozen for a colorful, fudgy treat.

Delicious stir-fry chicken with varieties of vegetables. Serve over a bed of rice to make a complete meal.

Homemade yeast breadsticks, plain or seeded with fennel, caraway, or poppy seeds. Thin, crispy, bakery-style sticks that keep for weeks stored airtight.

Apple crisp with double-layered apples and a buttery oat-cinnamon crumble, finished with a splash of apple juice for extra moisture. Serve warm with vanilla ice cream for a fall classic.

Whole wheat bagels using a bread machine for the dough, then shaped by hand, boiled, and baked. Includes tips for bagel sticks and homemade bagel chips.

Traditional stovetop split pea soup thickened with a classic butter-flour roux for hearty, stick-to-your-ribs comfort. Old-fashioned technique delivers rich flavor.