10,000 wafer recipes

Authentic homemade bagels with vital wheat gluten flour for that signature chew. Boiled in sugar-salt water, then baked. Traditional New York-style technique. Yields 12 bagels.

Classic country-style hearth loaf built on a slow poolish pre-ferment for deep, tangy flavor and a chewy open crumb. Three simple ingredients (flour, water, sea salt, yeast) and the patience to let fermentation do the work.

A hearty flatbread with whole wheat and rye flours.

A variation of the classic french canadian pea soup.

Icycle pickles are old-fashioned 14-day sweet crock pickles with a glassy crisp bite. Cucumber spears soak through brine, alum, and a daily-reheated cider vinegar syrup with pickling spices.

St. Louis-style ham chowder with bacon, new potatoes, celery, and milk thickened with a sherry-flour slurry. A hearty Midwestern potato chowder with smoky bacon depth and a touch of dry sherry warmth.

Orange sponge gelatin dessert made with fresh orange juice, lemon juice, and unflavored gelatin beaten until fluffy. A light, airy vintage dessert with no dairy and no baking.

Hungarian sour cherry soup (meggyleves): a chilled summer soup of cherries, sugar, cinnamon, dry red wine, and heavy cream. Served cold, sweet, and tangy as a starter or light dessert.

Homemade whole wheat bagels boiled and baked golden with a honey-sweetened dough and egg wash finish. Chewy, dense, and satisfying with real bakery texture.

Pineapple cheese mold layers sugar-free orange Jell-O with cottage cheese, yogurt, and crushed pineapple for a creamy, light retro gelatin salad. A church potluck classic.

Self-saucing chocolate puddle pudding: a cocoa cake batter with boiling chocolate sauce poured over before baking. Vegan-friendly, egg-free, and magically creates its own gooey sauce.

Farmer's yeast starter, the old-fashioned way. Hops, potatoes, honey, and whole wheat flour build a wild, lively starter for hand-raised loaves. Refrigerator-keeper.

Soft yeast rolls made with a stand mixer and dough hook, using powdered milk and vegetable oil for a tender crumb. Brushed with melted butter after baking.

Homemade strawberry and blueberry glazes for cheesecake with cornstarch thickening and liqueur. Two fruit topping options: orange-kissed strawberry or kirsch-spiked blueberry.

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.

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.