10,000 su gai recipes

Buttery almond cookies with brown sugar, cream of tartar tang, and chopped almonds throughout. Dough requires chilling before shaping into balls and baking.

Light orange sponge cake rolled with orange marmalade filling, dusted with confectioners sugar. No butter or oil, just eggs, cake flour, and orange zest.

Chocolate button cookies rolled in powdered sugar, then pressed with chocolate nonpareils fresh from the oven. Crackle-topped, bite-sized, fudgy in the middle.

Mocha pecan balls rolled in powdered sugar, made with espresso, cocoa powder, butter, and chopped pecans. A coffee-chocolate twist on classic snowball cookies.

Spiced cherry biscotti studded with candied cherries and almonds, warmed with nutmeg, and dusted with cinnamon-nutmeg sugar. A ruby-flecked holiday coffee cookie.

Orange streusel coffee cake with fresh orange juice and zest in the batter, topped with a citrus-sugar crumble. Bright, fragrant breakfast or brunch cake.

Toronto Pie: a light sponge cake split into two layers, filled with raspberry jam, and dusted with powdered sugar. A classic Canadian tea-time treat.

Soft cherry muffins with maraschino cherries, almond extract, and a crunchy sugar-almond topping. Buttermilk keeps them tender while cherry juice adds a rosy sweetness.

Oatmeal coconut crisps made with butter, brown sugar, and quick oats for thin, crispy edges and chewy centers. A big-batch cookie recipe that freezes beautifully.

Cocoa espresso brownie bars with walnuts, made with egg substitute and corn oil spread for a lighter take. Fudgy, coffee-spiked, and dusted with powdered sugar.

Crunchy apple pie with chopped pecans, brown sugar, and a foamy egg white batter baked in a single crust. Open-faced with a crisp, golden top.

Pecan coffee cake with a thick brown sugar-cinnamon crumb topping loaded with pecans. Egg whites keep the cake tender and light under that crunchy crust.

Oatmeal coconut crisps are a big-batch cookie with brown sugar, butter, rolled oats, and coconut baked until crisp at the edges and chewy in the center.

Apple crunch muffins with shredded unpeeled tart apple baked in and a brown sugar pecan crunch topping. Best served hot from the oven with butter and jam.

Pineapple upside down gingerbread cake with molasses, cinnamon, and ground ginger baked over caramelized brown sugar and pineapple rings. A spiced twist on the classic retro dessert.

Turtles cheesecake with chopped caramel-pecan chocolates folded into a brown sugar cream cheese filling on a buttery pecan crust. Rich, indulgent, and topped with whole Turtles.