3,715 su gai recipes

Five cup bread mixes one cup each of self-rising flour, dried fruit, granola, water, and sugar into a no-fuss loaf. Five ingredients, one bowl, dump-and-bake breakfast bread.

Disgustingly rich brownies live up to the name with a full cup of butter, four eggs, and three quarters of a cup of cocoa. One bowl, one pan, fudgy center with a crackly top.

Deluxe brownies bake up fudgy and rich with a glossy, crackly top, thanks to a long beat of eggs and sugar. Made with real melted unsweetened chocolate, they're a simple six-ingredient batch worth the bowl.

Seedless blackberry ice cream made by straining the berries through cheesecloth, simmering the juice into syrup, and folding into heavy cream. Smooth, intensely fruity, and free of seedy texture.

Classic chocolate whoopie pies with two soft cocoa cake rounds sandwiching a fluffy marshmallow buttercream filling. The Pennsylvania Dutch lunchbox favorite that freezes beautifully.

Soft, pillowy pita bread made entirely with whole wheat flour. Watch them puff up like magic in a hot oven for authentic pocket breads perfect for stuffing.

Easy French bread for the bread machine: a 5-ingredient lean dough that bakes into a soft, golden loaf with a tender crumb and a faint chew. Pantry-staple bread anytime.

An Italian Christmas is not complete without this high-domed cylinder of fruit-studded sweet bread.

Mango and tamarind chutney: slow-simmered jammy preserve with mango, golden raisins, ginger, mustard seed, and sour tamarind. Water-bath canned for a year of shelf life.

Vegan Queen Scones made with blended soft tofu and water instead of dairy. A simple, moist baked good recipe perfect for breakfast or brunch when you want something special.

My first time to try home-made crackers, they are very easy to make, these crackers were great, very crispy and very tasty, the sesame seeds bring the huge flavor, I also made a avocado dip served with them, cream cheese goes well with these crackers too.

Buttery Hawaiian banana bread: a tall, tender loaf made with six very ripe bananas and cake flour for an extra-soft crumb. Tropical sweetness in every slice.

Flour-free mandarin cake made with whole boiled tangerines, ground almonds, and eggs. Naturally gluten-free with an intense, moist citrus crumb that melts on the tongue.

Deep dark chocolate fudge cookies loaded with three forms of chocolate: cocoa, semisweet, and unsweetened. Dense, fudgy interior with optional powdered sugar coating for crackle-top contrast.

Being creative is always the way to go, especially in cooking. Add some thin apple slices into the crepe batter to make some apple crepes for breakfast. Warm, tasty and packed with goodness.

Avocado buttermilk sherbet blends ripe avocado with tangy buttermilk, honey, sugar, and lemon juice into a soft, pale green frozen dessert. Creamy without dairy fat, tart without sour. Naturally vibrant color, no food coloring.