10,000 su gai recipes

Tender buttermilk yeast sticky buns rolled with cinnamon sugar and baked over a pan of melted butter, brown sugar, and toasted pecans. Inverted to reveal a glossy, gooey caramel top.

Crunchy walnuts and hazelnuts get glossy maple syrup coating in this traditional Algonquin candy, studded with chewy prunes for a sweet-nutty treat that honors indigenous maple heritage.

Midori cheesecake with melon liqueur in the filling, sour cream topping, and a Midori-gelatin glaze studded with fresh honeydew melon balls. A stunning green-tinted dessert for melon lovers.

Bright lemon lime marmalade made from thinly sliced whole citrus fruit cooked with sugar until set. A tangy, bittersweet preserve with no added pectin needed.

Christmas hazelnut balls rolled in powdered sugar, a buttery shortbread-style cookie with ground hazelnuts and vanilla. No eggs needed, melt-in-your-mouth tender.

The ultimate batter for deep frying. Beer makes a batter for deep frying and smooths as French onion soup.

Maple pecan balls are buttery brown sugar cookies infused with maple extract and rolled around chopped pecans, each topped with a toasted pecan half. Tender, nutty, and built for holiday tins.

Apple raisin sour cream crumb pie nestles sliced apples and plump raisins under a tangy sour cream custard and a buttery cinnamon crumb topping. A Dutch-style fall pie with three textures in one slice.

Best Yule Log with Mocha Buttercream Frosting recipe

Custard-style rhubarb pie with a vanilla yogurt filling, warm nutmeg, and a brown sugar pecan crumble topping. Tart rhubarb meets sweet, creamy filling in every slice.

Lemon Almond Cheesecake with Biscotti Crust recipe

Jello rolls are sweet yeast rolls filled with dry Jello powder, sugar, and pecans, rolled up cinnamon-roll style, and drizzled with a powdered sugar glaze. A colorful, retro treat.

Lemon cloud dessert with a light baked soufflé top and chilled strawberry-mint compote. An elegant Easter or spring dinner-party dessert with bright citrus and fresh fruit.

Fresh pineapple nut bread folds juicy pineapple and crunchy macadamia nuts into a brown-sugar quick bread, with a cinnamon-sugar crust baked right on top. A tropical, tender loaf that tastes like a Hawaiian morning.

These bars have been a family favorite for Mary Wilhelm of Sparta for decades.

Fruit pizza with a sugar cookie crust, vanilla cream cheese sauce, fresh fruit topping, and a shiny orange juice glaze. A colorful party dessert that slices like pizza.