10,000 wafer recipes

Leather britches beans: the classic Appalachian method of stringing and drying green beans, then cooking low and slow with bacon grease. Traditional shuck beans recipe.

German meatloaf (Falscher Hase) with a beef-pork blend wrapped around whole hard-boiled eggs, topped with bacon, and served with a sour cream pan sauce. A stunning centerpiece when sliced.

Sadza, the staple Zimbabwean corn porridge made from white cornmeal and water. Two ingredients, one pot, and a thick, starchy side that's the foundation of Southern African meals.

Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.

Beet kvas is a traditional Ukrainian fermented beet tonic made from grated beets and lukewarm water. Six-day wild fermentation yields a deep red, sour drink with probiotic benefits.

Three-ingredient barley flour pie crust for gluten-sensitive bakers. Press it in with your fingers for a tender, nutty base that bakes up crisp without rolling or chilling.

A scrumptious and decadent rum cake made with a yellow cake mix and chopped pecans.

Traditional Mexican Atole thickened with masa - two recipes in one: wild Blackberry Atole de Zarzamora and Champurrado (chocolate with cinnamon). A warm, nourishing drink served with tamales.

Move over banana bread. This banana frosted and glazed German chocolate banana cake recipe steals the show.

Old-fashioned wine jelly made with sweet wine, lemon juice, and unflavored gelatin. A Victorian-era holiday dessert served chilled in a glass bowl with custard sauce poured over each spoonful.

No-bake Easter pie with whipped gelatin folded into a graham cracker crust. Color it any flavor you like, garnish with jelly beans, and chill until firm.

Crispy unsweetened oat cookies sandwiched with a sweet date filling. A Canadian grandma recipe with an icebox dough sliced paper-thin and baked into delicate wafers.

Microwave lamb stew delivers tender, herb-scented lamb with carrots and potatoes in a thickened gravy, all from the microwave. Faster than a stovetop braise, with the clean, comforting flavor of a classic lamb stew.

No-knead bread loaves with scalded milk dough, baked over a steam pan for a crackly crust. Simple everyday bread that works with half whole wheat flour too.

Oven-fried apple hand pies with a pizza-crust dough wrapped around a spiced dried apple filling. Easier than rolling pastry, golden in 17 minutes, ideal for lunchboxes and picnics.

Homemade lemon shred marmalade with fine lemon peel and grapefruit, cooked low and slow with no added pectin. Just four ingredients for a classic citrus preserve.