10,000 su gai recipes

British-style lemon drizzle cake with a crunchy sugar and fresh lemon juice topping. A simple one-bowl sponge baked in a round tin with bright citrus flavor.

Old-fashioned pineapple cream candy made with real pineapple, brown sugar, marshmallows, and nuts. Cooked to soft ball stage and beaten until creamy for a fruity, fudge-like confection.

French hazelnut meringue biscuit with finely ground filberts folded into whipped egg whites. Baked hot and fast for a light, nutty base layer that's a pastry chef's secret weapon.

Feather light angel food cake, a fat-free sponge built on whipped egg whites and cream of tartar, baked tall and cloud-soft, then swathed in a glossy boiled-syrup meringue frosting. Airy, snowy, and pure.

This holiday fruitcake recipe may change your mind about fruitcakes. Golden, buttery, and chock full of fruits and nuts make this delicious from the first bite to the last.

Blueberry lemon souffle pie crowns berries and tangy lemon curd with a billowy baked souffle topping. A bistro-style dessert with three textures stacked high.

A moist bundt cake studded with chopped prunes and nuts, spiced with cinnamon and allspice, then dusted with powdered sugar for vintage elegance.

These cookies go well with after dinner coffee or tea.

Blueberry coffee cake with cinnamon streusel: a tender butter cake studded with juicy blueberries and crowned with a buttery cinnamon-sugar crumble. The brunch staple that disappears off every plate.

Clare's meringue roulade: a soft, marshmallowy meringue rolled around whipped cream, fresh strawberries, and ripe mango. A crackly-crusted, gluten-free showstopper dessert.

Classic New Orleans king cake: a brioche-like yeast ring scented with nutmeg and lemon, filled with citron, glazed with lemon icing and purple-green-gold sugar. Mardi Gras tradition baked at home.

Homemade cinnamon raisin swirl bread with mashed potato for extra-soft texture, rolled jelly-roll style with cinnamon sugar. Makes two tender yeast loaves that taste like bakery bread.

The cream cheese gives these cookies a smooth texture, while the fruits sparkle and sweeten the flavor.

This crisp is quick and easy to make, and the blackberries can be substituted with other berries. Our favorite dish in fall and winter.

Chocolate layer cake stacks three buttermilk chocolate layers with a warm date-and-nut custard filling, then coats the whole thing in fudge frosting. An old-fashioned three-layer showstopper.

Creamy kiwi cheesecake on a buttery graham cracker crust with a vanilla sour cream topping and fresh kiwi slices. A three-layer baked cheesecake with real butter only.