4,475 su gai recipes

Caramel almond apple pie is a single-crust apple pie with sliced tart apples under a bubbling brown-butter caramel and sliced almond topping. Scratch oil-crust, one hour bake.

Blueberry cream pie with a vanilla wafer crust, a silky vanilla custard layer and a glossy fresh blueberry topping. The berries stay bright, never baked to mush. A chilled summer favorite.

Pear and cranberry tart with a buttery oat crumble topping. Tart cranberries burst in a sweet corn syrup sauce with tender sliced pears underneath the crisp.

Apple cake with a cinnamon-nut streusel topping, chopped apples folded into a brown sugar batter with sour milk. A tender, spiced sheet cake for fall baking.

Italian macaroons made from almond paste kneaded with egg whites and sugar, baked into chewy, fragrant amaretti-style cookies. A short rest before baking gives them their crackly top and tender center.

Apple pie baked inside a paper bag for an unbelievably tender filling and a crackly streusel top. Pat-in oil crust, no rolling pin required.

Molasses Doughnuts are spiced yeasted doughnuts with cinnamon, ginger, and half a cup of molasses - bread machine dough, deep-fried, and shaken in sugar while still warm.

Grandma's cinnamon rolls with bread machine dough, a brown sugar-cinnamon-nut filling, and a maple-coffee glaze drizzled on hot. Soft, pillowy, and from scratch.

Dainty sandwich cookies are tender butter rounds coated with almond-sugar tops and filled with raspberry jam or chocolate. A classic European tea-cookie tray pick.

Brennan's-style banana beignets fried golden in a light beer batter, dusted with powdered sugar, and drizzled with homemade bourbon caramel sauce. A New Orleans classic you can make at home.

Luxemburgerli sandwich cookies with toasted almond meringue shells and raspberry buttercream filling. Light, crisp, and gluten-free with Italian meringue technique.

Cranberry swirl cheesecake on a vanilla wafer crust with sour cream topping and fresh cranberry orange compote. A stunning make-ahead holiday dessert.

Maple walnut cake made with real maple syrup, buttermilk, and toasted walnuts, topped with a fluffy marshmallow-maple frosting. A two-layer showstopper for fall baking.

Intensely rich chocolate mousse made with 1 1/2 cups cocoa, cognac, and strong coffee. No melted chocolate needed. Whipped cream and beaten egg whites keep it impossibly airy despite the deep, dark flavor.

Apple or pear upside-down cake baked in a cast iron pan with a buttery base and golden caramelized fruit. A simple six-ingredient cake with crisp sugary edges and tender fruit on top.

Exotic fresh lychee sorbet with raspberry coulis. Sweet floral lychee gets a bright orange juice boost, then freezes silky-smooth in your ice cream maker.