4,475 su gai recipes

A homemade fudge recipe that is made the greatest combination: chocolate and peanut butter.

Strawberry-orange spread made with frozen strawberries, fresh orange juice, orange zest, and pectin. A quick freezer jam that's ready in 20 minutes with no canning equipment needed.

No-cook butterscotch ice cream beats eggs, brown sugar, milk, butterscotch pudding mix and half-and-half into a custard-style base, then freezes with chopped pecans.

Old-fashioned chocolate caramels made with brown sugar, molasses, unsweetened chocolate, and condensed milk. Boiled to soft ball stage, studded with nuts, and cut into squares.

Pecan tassies with cream cheese pastry shells filled with brown sugar, pecans, and egg. Bite-size pecan pies baked in mini muffin tins until golden and set.

Frango mint chocolate pie with a rich butter-chocolate-egg filling, peppermint extract, and a vanilla wafer crust. A no-bake Chicago-style mint chocolate dessert.

Buttery melt-in-your-mouth cookies made with cornstarch for an impossibly tender crumb. Rolled in powdered sugar and pressed with a fork, they practically dissolve on your tongue.

Traditional Irish tea bread with mixed dried fruit soaked overnight in strong tea. A dense, moist loaf with brown sugar sweetness and barely any butter.

These delicious cookies are easy to make and enjoy! Perfect with tea or coffee.

Depression-era eggless, milkless, butterless cake with brown sugar, raisins, ginger, and cinnamon. A simple wartime recipe that bakes into a spiced, dense loaf with minimal pantry staples.

Pumpkin pecan pie combines spiced pumpkin custard with a broiled brown sugar pecan crumble topping. The best of both Thanksgiving pies in one slice, with five warm spices.

Why only use tuna for sandwiches when you try this scrumptious pasta salad that's perfect for the summer!

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

Irish mackerel with rhubarb stuffing and a tangy rhubarb puree sauce. Fillets rolled around a breadcrumb-rhubarb-onion filling and baked until flaky. A traditional Irish pairing.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Shredded carrot salad with crushed pineapple, plumped raisins, and mayonnaise. A sweet, creamy no-cook side dish perfect for potlucks and barbecues.