10,000 su gai recipes

Eye Love Mom cookies are peanut butter thumbprints filled with raspberry jam and decorated with chocolate eyes and royal icing. Crafty Mother's Day cookies kids can help decorate.

Rhubarb conserve with orange, lemon zest, and chopped nuts simmered until thick, glossy, and clear. A chunky fruit preserve with citrus brightness and nutty crunch for toast, scones, or gifting.

Chilled peach strawberry soup blended with yogurt and lemon juice. A no-cook fruit soup that's light, creamy, and ready after a quick chill. Swap in nectarines when peaches aren't in season.

Cevaps are Balkan skinless grilled sausages made from a spiced blend of beef, lamb, and pork. Smoky, garlicky, and loaded with cracked black pepper heat.

Oven poached salmon in foil with lemon, sherry, butter, and fresh dill. A simple foil-packet method that keeps the fish tender and flaky with minimal cleanup.

Ultra-moist zucchini cake loaded with cinnamon, chopped nuts, and vanilla, baked in a tube pan and smothered in tangy lemon cream cheese frosting. Shredded zucchini keeps every slice incredibly tender.

Add some spice to your short ribs and let a tantalizing aroma from your crockpot roam your kitchen.

A simple 4-ingredient cookie pie crust made with flour, melted margarine, and powdered sugar. Bakes up crisp and buttery in just 10 minutes. No rolling pin needed.

Lime, pineapple, and grapefruit marmalade with orange zest, cooked to 220F and sealed in 7 jars. A homemade tropical citrus marmalade that's tart, bright, and far from anything store-bought.

Frozen angel pie with a nutty meringue shell filled with coffee and chocolate ice cream, drizzled with warm brown sugar caramel sauce. A retro showstopper.

Icy melon freeze made with pureed honeydew, orange juice, and sugar. Frozen, beaten fluffy, then frozen again for a light, refreshing no-churn sorbet.

French apple pie with vanilla custard filling, butter-sauteed Granny Smith apples, apricot preserves glaze, and a golden lattice crust. A bakery-level showpiece.

Quick yeast bread from scratch in 90 minutes: proof active dry yeast in warm water, stir in flour and oil, shape into two loaves, and bake until golden brown.

Granny Smith apple pie with a flaky homemade crust and a buttery brown sugar crumble topping spiced with cinnamon and nutmeg. From-scratch apple pie the way it should be.

Tiny fruit turnovers filled with a stovetop apricot-date filling and chopped nuts, wrapped in a lemon-scented cookie dough. Bite-sized pastries for holiday trays.

Double peanut butter cake with creamy PB baked into the batter and chunky peanut butter frosting on top. A single-layer sheet cake built for peanut butter lovers.