10,000 su gai recipes

Buttery cookies with a chocolate Kiss hidden inside and mini chocolate chips throughout the dough. Each one cracks open to reveal a melted chocolate center.

Cooking a delicious meal takes no time, it is tasty and nutritious. You can serve it with steamed green beans or your favorite salad, or any kind of vegetables to give extra fibre and vitamin.

Impossible peaches and cream pie that builds its own crust as it bakes. Cinnamon-spiced peaches on the bottom, creamy vanilla custard in the middle, buttery almond streusel on top.

Grilled cheese pita pocket stuffed with tomato, alfalfa sprouts, dill pickles, and pepper rings. A crispy, veggie-loaded twist on the classic grilled cheese using pita bread.

Roll-and-cut butter crisp cookies with lemon zest and a splash of kirsch cherry liqueur. A 1986 cookie contest winner that ages two days for better flavor and keeps for six weeks at room temperature.

Apple apricot strudels wrapped in flaky phyllo pastry with slivered almonds, bread crumbs, and a hint of nutmeg. Dusted with powdered sugar, served warm with custard.

No-knead French bread with a golden egg-washed crust and poppy seeds. The dough develops flavor through gentle stirring every 10 minutes instead of traditional kneading.

Schwaemme, a traditional German cream sauce with king boletes and chanterelles, finished with parsley and lemon. Serve over potato or bread dumplings for a classic Bavarian side.

Italian fig and raspberry crostata with almond cream filling on a buttery sweet pastry crust. Fresh figs, scattered berries, and a dusting of powdered sugar make this tart stunning.

Fragrant, tender Caramel Sticky Rolls will entice even the sleepiest.

Traditional Italian taralli cookies shaped into rings, dipped in vanilla icing, and topped with sprinkles. A sweet, old-school Italian American cookie from Nonna's kitchen. Makes 24.

Chewy butterscotch blondies loaded with Heath toffee brickle bits and a whisper of almond extract. Buttery, brown-sugary, and dangerously easy to eat straight from the pan.

This crumb cake is like a coffee cake, not too sweet, which fits my taste. I often eat it with a cup of coffee or tea in the afternoon. I do substitute raspberries or blackberries for blueberries depending on what berries I have on hand when I want to make it. No surprise, it comes out great every single time.

Pear and cranberry tart with a buttery oat crumble topping. Tart cranberries burst in a sweet corn syrup sauce with tender sliced pears underneath the crisp.

Lunch-box handwiches are ham and Swiss cheese pockets baked in bread dough until golden. Freezer-friendly and great warm or cold for school and work lunches.

Crispy deep-fried codfish balls made with flaked cod and mashed potatoes. Serve them as a New England appetizer with cocktail sauce or as a hearty main dish with lemon wedges.