10,000 tater recipes

If you're feeding a large group of people, then try making this scrumptious dish that will satisfy everyone's hunger.

This wonderfully golden Marmalade is a real treat on scones or used as a tart filling.

Fruit Cheeses are closely related to jams and jellies but have a firmer texture and are usually served moulded and cut into chunks as an accompaniment to roast or cold meats. Quince really makes the best cheese and is a wonderful rich amber colour. It is a particular speciality of Spain and is traditionally eaten as a sweet snack. This recipe will keep for 2 years and makes a wonderful and unusual gift.

Portuguese corn bread (broa) for the bread machine with a high ratio of cornmeal to bread flour and olive oil. Rustic, golden, and slightly gritty with a crisp crust.

A fast, easy chocolate frosting made from cocoa powder, sugar, and a splash of boiling water beaten with margarine until creamy. A quick, dairy-free way to frost any cake with real chocolate flavor.

Bread machine Irish soda bread with raisins, caraway seeds, and buttermilk powder. A hands-off yeasted soda bread variation sized for small, medium, or large breadmakers.

Sea foam icing is a light, marshmallowy boiled frosting made by whipping hot brown sugar syrup into egg whites. The brown sugar lends a soft caramel flavor to this fluffy, old-fashioned cake frosting.

Luxurious pearl tapioca pudding made with a full quart of cream, brown sugar, and Madagascar bourbon vanilla. A make-ahead dessert that serves a crowd.

A deli-style corn rye bread with rye flour, cornmeal, mashed potatoes, and caraway seeds. Finished with a glossy cornstarch glaze for that authentic bakery look. Worth the rise time.

Spiced chocolate glaze with warm cinnamon, made from cocoa powder, corn syrup, and oil. Stir over low heat until shiny, then drizzle over cakes or cookies.

Homemade sour cherry syrup with just four ingredients. Stir into sparkling water for a tart refresher or drizzle over ice cream, mousse, and frozen desserts for a burst of cherry flavor.

A sugar-free white cake for diabetics, sweetened with sorbitol instead of sugar and lightened with whipped egg whites. A tender, fluffy, snowy white layer that's a versatile base for any frosting.

Citron preserves, a spiced lemon and raisin conserve simmered with sugar, cinnamon and clove until thick and glossy. A small-batch, no-pectin preserve to spread on toast or spoon alongside cheese.

Savory bread stuffing with sausage, roasted almonds, mushrooms, and celery. Hearty dressing for a 20-pound turkey with egg binding and poultry seasoning.

Homemade bagels boiled then baked for that classic chewy crust and tender crumb. Customize with poppy, sesame, garlic, or onion toppings. Freezer-friendly and worth every minute of kneading.

Classic Southern candied sweet potatoes: thick-sliced sweet potatoes baked low and slow in a brown sugar glaze until the edges caramelize. Four-ingredient Thanksgiving side, no marshmallows required.