10,000 su gai recipes

Microwave peanut brittle: classic golden, glassy peanut brittle made entirely in the microwave in 10 minutes. No candy thermometer, no boiling pot, no fuss. Just sugar, syrup, peanuts, and patience.

Chewy chocolate brownies topped with a butterscotch chip drizzle. Lighter brownies made with an egg-and-egg-white blend, finished with a piped baggie drizzle for elegant butterscotch ribbons.

Spicy sweet and sour cucumber salad: crisp cucumber tossed in a tangy, sweet, and chili-spiked dressing. A quick, refreshing side that gets even better after a chill in the fridge.

Sunrise scones with sweet currants, a tender half-and-half crumb, and pretty scalloped edges. Small bakery-style scones cut with a fluted cutter for breakfast tea or brunch.

This old-fashioned cookie from Gretchen D'Antico of Merton has a nice flavor and is even better dipped in white chocolate.

Coconut treacle pani hoppers, sweet Sri Lankan hoppers from a fermented rice-flour and coconut milk batter enriched with coconut treacle, cooked soft and spongy, then folded into a crescent. A treacly teatime treat.

Traditionally a dessert, these delicious filled pancakes may also be served at brunch.

A simple, but scrumptious broccoli salad that is the perfect substitute for when you're tired of the same old leaf lettuce side dish.

I used the whole wheat flour, 2 eggs, and my bread was very fluffy and delicious.

Light, fluffy muffins bursting with cranberries or blueberries, kissed with citrus zest, and ready in under 40 minutes for busy morning breakfasts.

Grandma's banana bread made with buttermilk for an extra-moist, tender crumb and a gentle tang. Creamed butter and ripe bananas, with optional walnuts, baked low and slow into a classic loaf.

If you love banana bread you will adore this simple recipe that's easy to understand and follow.

Cape Cod cranberry scones flavoured with fresh cranberries, grated orange zest and buttermilk for a tender crumb. Cut into wedges and baked golden in 15 minutes for a New England breakfast classic.

This is plain cornbread, not a corn flavored cake, so don't expect it to be fluffy or sweet. It's great with black-eyed peas, new potatoes, green onions, sliced tomatoes, and buttermilk, i.e., your basic Southern farm fare. It's also very nice cold, broken into bite-sized pieces in a glass of cold milk and eaten with a spoon.

Making your own fresh pasta is quite easy with the right tools, a mixer with a dough hook and a pasta roller. This recipe makes 12 ounces of fresh light whole wheat pasta.

Moist and delicious, this quickbread is easy to make and full of harvest flavors. This recipe can be baked as a loaf or muffins.