10,000 su gai recipes

Amaretto cheesecake with chocolate wafer-almond crust and tangy sour cream topping. Rich, creamy filling that chills overnight for best flavor.

A two-layer chocolate almond torte with whipped egg whites for lightness and a glossy chocolate chip glaze. Bake it in heart-shaped pans for a Valentine's Day stunner.

Microwave pecan pie bars: shortbread base, chewy pecan filling, and a semi-sweet chocolate topping. 28 bars cooked entirely in the microwave, ready in 30 minutes.

Rhubarb ripple is an old-fashioned cobbler style dessert with tart baked rhubarb, a cinnamon stick, and a pecan-studded biscuit top. Rustic, deeply pink, and ideal with whipped cream or vanilla ice cream.

Frosted chocolate drop cookies with rolled oats, sour cream-tendered crumb, and a vanilla glaze topped with a pecan half. Bakery-style cake cookies from a 1950s lunch counter.

Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."

Peach cheesecake built on a cottage-cheese filling for a lighter, less dense bite, with a vanilla wafer pecan crust and a sour cream topping crowned with sliced peaches.

Pear honey is a Southern-style fruit spread made from ground pears, apples, and orange cooked down with sugar until thick and golden. No actual honey needed.

Custard-style apple pie with Red Delicious apples in a cream, egg, and cornstarch filling with cinnamon and nutmeg. A double-crust pie dotted with butter.

Balsamic strawberries macerated with sugar and finished with aged balsamic vinegar just before serving. A three-ingredient Italian dessert that brings out the berry's best.

Instead of leaving turkey for Thanksgiving, try this succulent dish that will have you gobbling up every bit of it!

Easy Italian seasoned broccoli. Boiled (or steamed) then tossed in aromatics.

Lovelight chiffon cake, a tender cake-flour sheet cake leavened with stiff-peaked meringue and brightened with lemon extract. The featherlight 1950s church-supper classic, baked in a 9x13 pan.

Skip the griddle! Swedish oven pancakes bake hands-free in one pan with just 6 pantry staples. Puffy, golden, and ready to cut into squares for the easiest brunch you'll ever make.

Green pea and peanut salad with Spanish peanuts tossed in a sweetened sour cream dressing. A no-cook retro side dish with festive red and green garnish, great for holidays and potlucks.

Three-layer Southern coconut cake with a tangy crushed-pineapple filling and billowy seven-minute frosting. An almond-scented butter cake stacked with grated coconut between every layer.