10,000 su gai recipes

Low-fat lemon poppy seed bran pound cake with oat bran, non-fat lemon yogurt, and egg whites. The classic bright lemon-poppy flavor with a tender bundt crumb and a tangy lemon glaze.

Soft, tender bread machine loaf made with cream of wheat cereal for a uniquely smooth crumb. Just add ingredients, press start, and let the machine do the work.

Homemade cranberry orange sauce studded with dried apricots and raisins. This fruity, jewel-toned holiday condiment can be made up to 4 days ahead and thickens beautifully as it chills.

Kentucky blackberry jam cake bakes a deeply spiced cake with blackberry jam, pineapple-soaked raisins, pecans, and warm cinnamon, nutmeg, and clove. Heirloom Southern holiday cake.

Homemade refried beans mashed to a creamy, lard-kissed puree with queso fresco crumbles and crispy tortilla chips. A 35-minute Mexican side dish that puts the canned stuff to shame.

Norwegian sandbakkels are delicate almond shortbread tarts pressed into fluted tins. Traditional Scandinavian Christmas cookies with buttery, sand-textured crumbs.

Mama's cherry nut bread: a Bisquick-based quick loaf studded with walnuts and quartered cherries. Five ingredients, mix and bake, no kneading.

Oslo twists are Norwegian fried cookies with crisp, blistered dough twisted through a center slit. Dusted with powdered sugar, this old-world treat shatters at first bite.

Tiramisu ("pick me up") is a modern version of a dessert first created in Siena, where it was called zuppa del Duca (the Duke's soup!). From there it migrated to Florence, where it became very popular in the nine- teenth century among the many English people who came to live in the city at that time. And so it was called zuppa inglese--English soup. Only recently, the same dessert with some variation--chiefly the substitution of rich mascarpone cheese for the original custard--has come to be called tiramisu.

Not your grandma's carrot cake. This one's spiked with Coca-Cola, loaded with grated carrots, nuts, and coconut, then drenched in a hot cocoa-cola syrup that soaks right through the warm crumb. Serves 16.

Although a "soup," this dish is really a dessert. It's cold and creamy and makes a perfect ending to a summer barbeque.

Venison backstrap sliced into strips, seasoned with garlic and pepper, rolled up, wrapped in bacon, and grilled rare over coals. Looks like filet mignon, eats even better.

Buttermilk coffee cake baked in a tube pan with a cinnamon-sugar and toasted pecan streusel swirled through the center and on top. Tender and egg-free.

Apple pudding cake with self-making sauce: a magic one-pan dessert where apples, batter, and boiling water bake together, separating into tender cake on top and silky pudding sauce underneath.

Fresh fig muffins with a tender crumb, chopped ripe figs folded into the batter, and a tall golden top. Late summer breakfast or brunch in 30 minutes.

Giant flourless peanut butter oatmeal cookies loaded with chocolate chips and candy pieces. Each cookie uses a third cup of dough for bakery-sized results with chewy centers.