10,000 su gai recipes

Easy Bisquick coffee cake with a buttery cinnamon brown sugar streusel and chopped nuts folded into a fluffy biscuit-mix base. One bowl, 25-minute bake, perfect for brunch or a fast breakfast.

Fresh peach pie layers ripe sliced peaches under a glossy peach-and-nutmeg glaze in a pre-baked shell. No double crust, no second bake. The classic American summer fridge pie that lets ripe fruit do the talking.

Homemade chocolate caramels with unsweetened chocolate, cream, and brown sugar cooked to firm ball stage. Rich, chewy candy poured over chopped nuts and cut into squares.

Shareable apple oatmeal cookie pizza topped with melted chocolate, pecans, and vanilla glaze for a fun party dessert that feeds a crowd on one pan.

Flour-free Passover cake layered with cinnamon apples and dried apricots, topped with walnuts and cinnamon sugar. Light, fruity, and made with matzoh meal.

Chocolate coconut cake topped with a boiled coconut-coffee-cocoa glaze that soaks into the warm crumb. Simple pantry ingredients for a rich, fudgy everyday cake with tropical coconut finish.

Although this dessert is called a cake, the consistency is more similar to that of a pie.

Classic Toll House chocolate chip cookies using the original butter and shortening method. Makes 5 dozen crispy-edged, chewy-centered cookies from the iconic recipe.

Chewy oatmeal cookies studded with colorful gumdrop pieces and toasted coconut. These fork-pressed treats bake up soft with crispy edges in just 10 minutes for an easy 5-dozen batch.

Gluten-free shortbread made with rice flour, cornstarch, powdered sugar, and butter. Four ingredients, no wheat flour needed, and the texture is just as sandy and melt-in-your-mouth as traditional shortbread.

Classic New York-style cheesecake with a graham cracker crust, creamy cream cheese filling, and tangy sour cream topping. Baked low and slow for a dense, crack-free finish.

Easy crescent Danish rolls with sweet cream cheese filling, fruit jam centers, and a vanilla glaze drizzle. A bakery-style breakfast pastry shortcut using refrigerated crescent dough.

Banana walnut Bundt cake with whole wheat flour and a bright orange glaze, made in the microwave. A tropical holiday showstopper that comes together in under 35 minutes.

Nothing else can be better than it, big hit and a worthy keeper!

Hazelnut pastry cream (creme patissiere) with scalded milk, eggs, flour, and hazelnut paste, lightened with whipped cream. A professional-grade filling for pastries.

Flourless walnut cake with ground walnuts, whipped egg whites, and lemon zest. Naturally gluten-free, dramatically tall, dusted with powdered sugar and cocoa.