10,000 su gai recipes

Spiced cherry orange jam with sliced oranges, dark sweet cherries, and a warm cinnamon-clove-allspice infusion. A small-batch preserve for toast, cheese boards, and gift jars.

These cookies are soft-cake like because of the pumpkin and applesauce. Dried cranberries and chocolate chips give the cookies additional deliciousness.

Boston baked beans done the old-fashioned way: dried beans slow-baked for hours in a bean pot with salt pork, molasses and dry mustard, until thick, sticky and deeply sweet-savory. From scratch, no cans.

Filets of sole in white wine sauce poaches delicate sole in an oven-warmed bath of clam juice, dry white wine, garlic, bay leaf, and peppercorns. Elegant French-style fish, low in fat and big in flavor.

These pineapple muffins are very moist, mixing pineapples into the flour, also place the pineapple wedges at the bottom of the muffin pans, they can be breakfast, snack or a dessert.

An easy to make, simple recipe. Sweet and delicious.

This is an easy version of the traditional hot dog topping that's served by New York City street vendors.

An impossibly delicious almond biscotti recipe; dip it into that hot cup of tea or coffee, it melts in your mouth, and you will swear it’s a perfect bite of food.

Pumpkin puff pancakes are tiny silver-dollar pancakes built on Bisquick, canned pumpkin, eggs, and warm spices. Light, puffy, and ideal for fall brunch or holiday breakfast trays.

Dark rum balls made with crushed vanilla wafers, cocoa, nuts, and a generous pour of dark rum, rolled in powdered sugar. No-bake holiday cookie that improves with age in the tin.

If you love cheese, you will adore these scrumptious snacks that are perfect for a quick breakfast!

Pumpkin layer cake with cooked fresh pumpkin, warm cinnamon, and a tender, moist crumb. A two-layer Thanksgiving and Christmas cake that's lighter than spice cake but just as comforting.

These muffins were very moist and not too sweet. I made a topping, using 3T of brown sugar and 2T of walnuts.

These muffins are a little different, they are very tasty and tender. I make sure my rhubarb is chopped rather fine for this recipe and I measure, then thaw the rhubarb before using let drain but do not press out the liquid, I use the blueberries frozen or fresh.

Vegan Christmas cake packed with candied pineapple, cherries, citrus peel, raisins, and currants, bound without eggs or dairy. A long-baking holiday fruitcake for slicing into thin festive servings.

Fudgy picnic muffins: a brownie-meets-muffin hybrid with melted semi-sweet chocolate, two cups of pecans, and just enough flour to hold it together. Freezes well for picnics and lunchboxes.