10,000 su gai recipes

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Upside-down pear gingerbread cake with caramelized pear slices under a spiced molasses cake loaded with ginger, cinnamon, nutmeg, and cloves. Served with vanilla whipped cream.

Old-fashioned pear conserves with ground lemon, orange, and raisins cooked down with sugar until thick. No pectin needed for this chunky, citrus-bright preserve.

Homemade banana doughnuts deep-fried until golden and tossed in cinnamon sugar while still warm. Made from scratch with mashed bananas and nutmeg. Ready in 30 minutes, makes a dozen.

Fat-free apple coffeecake skips the butter and yolks: skim milk, egg whites, and corn syrup keep it tender and moist, with sliced apples and cinnamon sugar baked across the top. Brunch without the guilt.

Soft drop cookies made with mashed fresh strawberries, chopped walnuts, and almond extract, finished with a rosy pink strawberry glaze. Three dozen cookies that taste like summer.

Oven-roasted butternut squash tossed with butter-browned carrots, parsnips, and tender leeks, finished with a grating of nutmeg. A rustic root vegetable side dish built for cooler months.

Classic two-layer butter cake with separated eggs and folded whites for height. Topped with a tangy lemon-buttercream frosting (or chocolate variation). The American birthday cake.

This quick and easy frosting can go with any cake to add a chocolate taste no one can deny!

Creamy lime cheesecake on a graham cracker crust with fresh lime zest, lime juice, and a tangy sour cream topping. Bright, citrusy, and smooth with a key lime pie vibe.

Deep-dish peach pie with a tangy cream cheese pastry top draped over six cups of fresh peaches, brown sugar, and nutmeg. The cream cheese makes the crust shatteringly tender and golden under the egg wash and sugar.

Baked cinnamon applesauce doughnuts made with yeast dough and rolled in a cinnamon-sugar coating. Lower in fat than fried doughnuts with a tender, pillowy crumb.

Something to eat on those afternoons when your are too lazy to make a big yummy lunch.

Three-egg omelet cooked in butter and folded over any filling you like. A fast breakfast or brunch fundamental, ready in about 10 minutes start to finish.

Scotch-Canadian haggis made with pork liver, crispy pork fat cracklings, and rolled oats, steamed in a loaf pan then sliced and pan-fried golden. Hearty heritage cooking.

Gingerbread icing that dries rock-hard for gluing gingerbread houses and piping crisp royal-icing details. Three ingredients, stiff peaks, no egg whites.