10,000 su gai recipes

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

Glad that I made this pumpkin sheet cake. It was quite moist, and tasted great. The cream cheese frosting is a must, and it really made the cake shine!

Sugarless heart cookies sweetened with sugar-free fruit gelatin instead of granulated sugar. Roll-and-cut shortbread-style dough, six ingredients, flavor and color come straight from the gelatin packet.

White chocolate cheesecake with an almond-oatmeal-graham crust, folded with whipped egg whites for an airy, mousse-like texture. Slow-cooled in the oven for a crack-free finish.

Gelatin-based Turkish candy cubes infused with orange, lemon, or raspberry, studded with pistachios and rolled in confectioners' sugar. The perfect companion to strong Greek coffee.

Basic buttery biscuits with shortening cut through flour for tender layers, hand-formed and baked hot for golden tops and pillowy centers. The fastest way to fresh-baked biscuits on the table.

This German-style apple pancake delivers the wow factor. Studded with caramelized apples and puffed up like a pop-over it's a perfect treat for a weekend breakfast.

Made this apple cake a while ago, and finally got the photos uploaded. The cake was moist and delicious. I used half whole wheat flour and half all-purpose flour to make it a bit healthier, reduced sugar to 1 1/2 cups, which was sweet enough for us. Also added 1/2 cup chopped pecans to the apples, and it was a great addition.

A homemade sponge cake split and soaked with strawberry liqueur syrup, then sandwiched around a fresh strawberry mousse made with yogurt and whipped cream. Patisserie-level elegance you can make at home.

Chewy chocolate chip cookies made with applesauce instead of butter deliver all the flavor with a fraction of the fat and guilt.

Cinnamon buns or rolls are always our favorite. Glaze is made with cream cheese, icing sugar and maple syrup, which gives the cinnamon buns creaminess and extra sweetness. Have these delicious buns with a cup of coffee.

Learn how to make cherry preserves with this simple recipe that is 100% stress free!

Classic peanut butter cookies pressed with the signature crosshatch fork pattern, baked golden, and dipped in bittersweet chocolate. Crisp edges, tender centers, deeply nutty flavor.

A true, decadent peanut butter cookie that will have you addicted!

Chewy moist brownies that stay fudgy thanks to a duo of corn syrup and brown sugar, plus melted semisweet chocolate for deep flavor. Made with egg whites for a lighter crumb and baked in a foil sling for clean, neat squares.

Chewy ginger molasses cookies with crackly, sugar-dusted tops and a warm hit of ginger and cinnamon. Brown sugar and molasses keep them soft in the center with crisp, sparkly edges.