10,000 su gai recipes

Moist bundt cake loaded with grated carrots, mashed banana, crushed pineapple, and pecans, topped with a cinnamon cream cheese frosting. A tropical twist on classic carrot cake that feeds a crowd.

Sugar-free peanut butter cookies made with sugar replacements for diabetic-friendly baking. Classic fork-pressed criss-cross pattern and a crisp, nutty crumb in under 30 minutes.

Gooey butter cake layers a tender shortbread crust beneath a buttery, corn-syrup-rich filling that bakes into the iconic St. Louis dessert with crisp edges and a soft, almost custardy center. Dust with powdered sugar and slice into squares.

Homemade strawberry Italian ice made with just fresh berries, sugar, lemon juice, and ice cubes. No ice cream maker, no churning, no fuss. Icy, fruity, and ready in under an hour.

Chewy coconut almond macaroons made with homemade almond paste, ground coconut, and egg whites. Naturally gluten-free, crisp on the outside, soft in the middle. Makes 3 to 4 dozen.

Pressure cooker orange cheesecake: mandarin segments on top after inverting, with a whole wheat crumb base and silky orange-sauced finish. Steamed dessert that skips the water bath drama.

Double-cocoa chocolate cookies studded with mint chips, then drizzled with a glossy homemade chocolate glaze. Fudgy, minty, and intensely chocolatey with crispy edges that shatter on the first bite.

Perfect for Halloween, chocolate cake decorated like black widow spiders.

Melomakarona (fenekia) are traditional Greek honey cookies made with orange juice, cognac, farina, and walnuts. Baked, dipped in warm honey syrup, and dusted with cinnamon.

Chewy no-bake apricot balls bright with orange zest and lemon juice, simmered briefly then chilled and rolled in granulated sugar. Tangy, jammy, and built from just four pantry staples.

Old-Fashioned butterscotch meringue pie recipe. A creamy and rich homemade butterscotch pudding filling topped with airy mile-high meringue.

Hoernchen are German almond crescent cookies made with ground almonds, butter, and vanilla, dipped in colored sugar or sprinkles for a festive holiday cookie.

Indiana persimmon bread bakes ripe persimmon pulp with brandied raisins, walnuts, and warm spices into moist loaves. Midwestern fall classic with a boozy twist.

Self-saucing hot fudge pudding cake with a cocoa batter that creates its own chocolate sauce as it bakes. Warm, gooey, and made from pantry staples.

Pumpkin cake with a buttery yellow cake mix crust, spiced pumpkin custard filling, and crumbly streusel topping. Freezer-friendly and perfect for fall gatherings.

Deep plum pie with halved plums baked under overlapping pastry rounds, sweetened with brown and white sugar, warmed with cloves or cardamom and thickened with quick tapioca.