10,000 su gai recipes

Lemon pie with a crisp baked meringue crust, lemon curd filling, and sweetened whipped cream topping. A no-pastry dessert that's light, tangy, and completely gluten-free with a cloud-like meringue shell.

Nut crescents: buttery shortbread cookies shaped into crescents, dipped in egg white and a nut-sugar coating, baked golden, then dusted with powdered sugar. A holiday cookie classic.

These squares have a great lemon taste and look so good on a dessert tray. I found the recipe on The Pampered Chef card and they sounded so good I had to try them, I think everyone will like them. Easy to make and tasty.

Homemade blueberry cinnamon rolls with a soft yeast dough, brown sugar and cinnamon filling, fresh blueberries, and a powdered sugar glaze. From scratch and worth every minute.

Chewy, golden homemade bagels boiled then baked to crusty perfection. Includes whole wheat, pumpernickel, onion, and seeded variations. Makes 12 bagels from scratch.

Ground veal and beef patties seasoned with paprika, nutmeg, and lemon juice, pan-fried and topped with warm sour cream. An Austrian classic ready in 20 minutes.

Frozen raspberry parfait, a silky no-churn mousse of cooked raspberry puree, framboise brandy, meringue, and whipped cream. A classic French dessert frozen for hours.

Boston cream pie with two split sponge layers, thick vanilla pastry custard, and a warm chocolate glaze that drips down the sides. The Massachusetts state dessert built from scratch.

Chocolate hazelnut mascarpone torte layering a coffee-deepened chocolate butter cake with framboise-spiked mascarpone cream, fresh raspberries, and caramelized hazelnuts under a glossy chocolate ganache glaze.

Creamy cheesecake with a lemon-cardamom graham crust, silky vanilla-lemon cream cheese filling, and a gentle low-and-slow oven finish. An Icelandic-Canadian Prairie classic from Winnipeg.

Classic Toll House marble squares: a buttery blondie base swirled with melted chocolate chips and chopped nuts. The melt-and-marble trick gives every bite ribbons of chocolate without overpowering.

Almond crisps topped with amaretto-glazed slivered almonds in a flower pattern. Buttery press cookies with amaretto in both the dough and the topping for a sophisticated double almond flavor.

Ricotta souffles with raspberry sauce are light, puffed individual desserts baked in a water bath with lemon zest, vanilla, and cinnamon. Slashed open at the table and filled with bright raspberry sauce.

A classic vanilla sponge cake that gets its lift from 10 whipped egg whites and cake flour with no butter or oil. Tall, airy, and springy with a delicate vanilla crumb.

A decadent and delicious pumpkin pie that is bound to wow your family after Thanksgiving dinner!

Apple crumb cake with a buttery shortbread-style base and crumb topping made from one mixture. Tart cooked apples sandwiched between two crisp golden layers.