10,000 su gai recipes

A buttery tube cake swirled with coffee liqueur, instant coffee, and cocoa. Marbled layers of rich coffee batter and chocolate make this cafe au lait cake an elegant, aromatic showstopper.

Light angel food cake made with whipped egg whites and cake flour, frosted with a rich mocha buttercream of coffee, cocoa, and butter. A classic pairing of airy cake and intensely flavored frosting.

Cookies in a bag combine chocolate chips, chocolate-covered raisins, and brown sugar in one ziptop bag for kid-friendly mixing. Soft, chewy drop cookies with no creaming required.

Caramel chocolate pecan pie with a toasted pecan crust (no flour), a melted caramel middle, and a silky chocolate top layer. A no-bake-filling triple-stack indulgence.

Apple raisin crumb pie: a double-crust apple pie with plump raisins, cinnamon-sugar, and a buttery crumb layer hidden inside. Granny Smith apples keep the filling tart, the crumb adds extra crunch.

Mandarin orange muffins spiced with allspice and nutmeg, dipped warm in melted butter and cinnamon sugar. Tender and citrusy with bursts of orange in every bite.

Versatile yeast dough that makes both buttery crescent dinner rolls and glazed cinnamon raisin rolls. One big-batch recipe, two classic results, 48 rolls total.

Peaches and cream cheesecake bars: a vanilla pudding-spiked cake base topped with sliced peaches and a dollop-and-swirl cream cheese layer, dusted with cinnamon sugar. Sheet pan dessert that feeds 16.

A baked meringue shell holds layers of tangy lemon custard and whipped cream in this show-stopping dessert where crisp sweetness and bright citrus create the perfect balance.

Aunt Catherine's Italian Cookies: a heirloom cookie with almond extract, cinnamon, and chopped nuts, finished in pastel-colored powdered sugar icing. Stores for months in tins.

Cranberry swirl cheesecake, a silky vanilla cream cheese filling marbled with ribbons of tart fresh cranberry puree, baked low and slow for a crack-free holiday-ready dessert.

No bake, 7-up lemon pudding cake made in a spring-form pan. It's more like a pie than a cake.

Tender sourdough shortcake layered with crushed strawberries and amaretto whipped cream. This tangy twist on strawberry shortcake uses your sourdough starter for extra flavor.

Chocolate vinegar cake with no eggs or milk, mixed in one bowl using the three-well method, topped with a mocha chocolate frosting made with hot coffee. A Depression-era classic.

Old-fashioned cake doughnuts infused with reduced apple cider and warm spices. Pat the dough to half-inch thickness, cut and fry until golden, then dip in cider glaze while warm.

French-style hazelnut praline buttercream built on a custard base with egg yolks, milk, and unsalted butter. A professional pastry filling and frosting.