3,715 su gai recipes

Food processor walnut bread made with bread flour, whole wheat, brown sugar, and toasted walnuts. The processor kneads the dough in under a minute.

Homemade oatmeal cookie mix with whole wheat flour, rolled oats, and brown sugar. Shelf-stable pantry mix that stores up to 12 weeks for fresh cookies anytime.

Fudgy, intensely chocolatey brownies made with both semisweet and unsweetened chocolate, two sticks of butter, and chopped walnuts. Rich, dense, and slightly underbaked for gooey centers.

Golden egg yolk bread loaded with dried cranberries, toasted pecans, and a hint of orange zest. A rich, buttery yeast loaf that puts those leftover yolks to brilliant use.

How to cook medium bulgur wheat on the stovetop with the correct water ratio. Simple vegan method for fluffy, tender bulgur in under 30 minutes.

Chocolate pecan fudge pie with melted chocolate chips, corn syrup, and pecan halves baked in a flaky shell. Dense, fudgy filling served chilled with ice cream and chocolate sauce.

Popcorn fruit cookies made with ground popped corn, cornmeal, dried fruit, and nutmeg. A crunchy, unusual rolled cookie with a satisfying corn-forward crumble.

Chocolate cherry cake with chocolate frosting: a Black Forest-inspired cake mix shortcut using devil's food, sour cream, almond extract, and cherry pie filling, topped with warm chocolate-almond frosting.

Assorted blanched vegetables are served with a creamy and flavorful peanut butter sauce.

Pineapple cherry cake loaded with golden raisins, almonds, and candied fruit. A slow-baked fruitcake with crushed pineapple for extra moisture and lemon-vanilla flavor.

Rustic Mediterranean olive bread with dried mint, chopped onion, and black olives baked into a round loaf. Made with a sponge starter for deep, complex flavor.

A heirloom three-layer chocolate cake with bloomed cocoa, brown sugar for caramel depth, and tangy buttermilk. Old-school Sunday dinner cake, tender enough to live up to grandma's reputation.

Singing cake, a heritage spice-and-chocolate Bundt loaded with raisins, nuts, strawberry jam, and unsweetened chocolate, in a buttermilk batter lifted by whipped egg whites. Named for the hissing sound it makes baking.

Linzer torte builds a press-in almond and clove dough into a tart shell, then crowns with raspberry preserves, fresh berries, sliced almonds, and a powdered sugar dust. Austrian classic from the city of Linz.

Oat-peach muffins blend rolled oats soaked in buttermilk with molasses, cinnamon, and juicy peaches. A lower-fat breakfast muffin with tender crumb and whole-grain chew.

Basil parmesan bread for the bread machine, made with whole wheat and bread flour, Swiss and parmesan cheeses, and dried basil. A savory loaf that smells like an Italian bakery and slices into perfect sandwich bread.