10,000 su gai recipes

No-bake chocolate cheesecake with a chocolate-cocoa biscuit crust, a cloud-light filling of bittersweet chocolate, whipped cream, and folded egg whites, crowned with toasted pecans.

Buttery sour cream pound cake with ribbons of cinnamon-pecan swirl baked in a Bundt pan. Tender, rich, and utterly irresistible.

Mandeltorte is a German almond torte with a buttery pastry shell, rich almond filling, raspberry jam layer, and piped lemon icing. An elegant European bakery-style dessert.

This buttery and fluffy upside-down plum cake will for sure make everyone who has it want a second slice.

Cran-raspberry cheesecake on an almond-genoise base, topped with decorative sponge cake cutouts. An elegant baked cheesecake layered with tangy cranberry-raspberry filling.

Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.

An instant favorite, these dessert bars are full of flavor!

Pillowy soft yeast buns enriched with cream, eggs, and a touch of corn syrup, brushed with butter and finished with a sweet cream glaze. Makes 4 dozen and freezes beautifully.

Crisp, buttery sandie cookies made without pecans, using oats and corn flake crumbs for crunch instead. A nut-free twist on the classic pecan sandie.

Ebi kimizushi: elegant Japanese stuffed-prawn sushi, with butterflied vinegar-marinated prawns filled with a silky, seasoned golden egg-yolk paste. A refined, bite-sized appetizer.

Baked fish with orange-chili marinade infuses fillets in fresh OJ, cilantro, garlic, and smoky chipotle, then roasts hot for tender flesh with bright Latin-inspired flavor.

Cola chocolate cake with marshmallows baked in, topped with a broiled peanut butter and brown sugar frosting loaded with chopped peanuts. A true Southern classic.

Old-fashioned buttermilk pound cake with butter, shortening, and five eggs for a dense, velvety crumb. Baked in a tube pan with a tender tang from real buttermilk.

This is the best pineapple upside down cake I have ever had, and I eat a whole bunch of cake.

Moist pumpkin cake layered with spiced whipped cream. Brown sugar, cinnamon, sour milk, and pumpkin puree make a tender, old-fashioned two-layer cake for autumn dessert tables.

Chocolate buttercream icing made with melted bittersweet chocolate, butter, shortening, meringue powder, and powdered sugar. A stable, pipeable frosting for decorating cakes.