4,475 su gai recipes

Old-fashioned nectarine and raspberry preserves with whole fruit suspended in a glossy, lightly thickened syrup. No commercial pectin, just sugar, lemon, and time.

Blueberry or huckleberry jam uses liquid pectin and lemon for a quick-set traditional preserve. Two-minute hard boil delivers glossy deep-purple jam by the half-dozen jars.

Chocolate, oatmeal, and peanut cookies with hand-cut chunks of sweet chocolate, chopped peanuts, and a quiet hit of almond extract. A chewy cookie with crunch and three flavor layers.

Orange and ginger cookies: soft-centered molasses cookies with fresh orange zest and ground ginger, rolled in citrus-sugar before baking. Holiday classic with bright modern twist.

Easy grilled pork ribs; dry-rubbed with spices, slow-baked, and then finished on the grill with a vinegary basting sauce.

Grilled peaches tossed in sugar and caramelized over the coals until juicy and soft, then served warm under a scoop of melting vanilla bean ice cream. A three-ingredient summer dessert off the grill.

Chocolate lovers beware! This moist and decadent chocolate cake recipe will have you hooked!

Pina colada pound cake folds crushed pineapple, shredded coconut, and coconut rum into a buttery bundt, then soaks the warm cake in a rum-pineapple glaze. Tropical dessert all year.

Cakey gingerbread squares with molasses, fresh orange zest, and warm holiday spices. Tender old-fashioned gingerbread, dusted with powdered sugar for a snowy finish.

Classic peanut butter cookies with the iconic fork-crossed tops, soft chewy centers, and crisp edges. Made with creamy peanut butter, shortening, and both sugars for old-school texture.

Ultra-moist banana bread with a secret ingredient twist—buttermilk and brown sugar stirred in at the end for tender crumb and caramel notes.

Krakelingen are crisp Dutch figure-8 cookies made from a simple pie-pastry dough of butter, flour, and water, rolled into ropes and dipped in sugar. Buttery, crackly, and built for coffee dunking.

The delicious crumb topping makes these muffins taste like miniature coffee cakes. Good at tea time and also for brunch. Cool at least 1 hour before serving.

I used durum wheat flour instead of semolina. Barney unplugged my machine, so I had to finish the second rise, and bake it in the real oven. It turned out great. This bread is not sweet, it has almost a "sour" taste. Holds up nice for sandwiches. I'll make it again.

Fresh peaches fill into an almond and flour crust, the sweetness, slightly sourness, and refreshing taste from the peaches go very well with the nutty crusty. It's a light, fruity and delicious dessert that fits a hot summer day wonderfully!

Banana ginger bran muffins with ground and crystallized ginger, oat bran, ripe banana, and a tart lemon glaze. A double-ginger muffin with whole wheat flour and high fiber.