3,643 wafer recipes

Slow-simmered strawberry-rhubarb compote with just four ingredients cooked low for hours until thick and jammy. A versatile fruit topping for yogurt, ice cream, or toast.

Sisibakwat-Okwemin, a Native American sugared cherry dessert simmered in maple sugar syrup. Three ingredients, traditional Okanagan recipe served with bannock.

Jellied venison salad sets tender game meat in a savory bouillon gelatin with vinegar tang, served chilled on lettuce with mayonnaise. A retro cold salad worth reviving.

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.

Pressure cooker seitan made from a boxed wheat gluten mix and broth, ready in about 25 minutes under pressure. A faster path to chewy, meaty seitan without hours of simmering.

Mom's homemade apple pie pairs a flaky shortening crust with canned apple filling for a from-scratch taste in half the time. Brushed with milk and dusted with sugar, the top crust bakes up golden and crackly.

Ritzy chocolate-covered nuts are candied slivered almonds with a crackly sugar shell, roasted to toasty perfection and dipped in melted chocolate. A three-ingredient homemade holiday candy for gift tins.

Homemade mozzarella cheese from scratch, an overnight cultured process using whole milk, buttermilk, yogurt and rennet to produce 2 pounds of glossy, stretchable Italian pasta filata. The real traditional method.

A smooth, homemade jellied cranberry sauce: cranberries simmered, strained silky, set with gelatin in a mold. The from-scratch answer to canned, and easy to make sugar-free for Thanksgiving.

Homemade elderberry wine fermented with fresh berries, sugar, lemon juice, and yeast. A traditional country winemaking recipe that needs just five ingredients and three months of patience.

Frozen fruit salad cups with strawberries, bananas, crushed pineapple, and apricot nectar in a simple sugar syrup. Individual servings frozen in cupcake liners.

Kadin Gobegi, a traditional Turkish fried choux pastry soaked in lemon syrup and garnished with cream and pistachios. Crispy puffed dough rounds with a syrup-drenched center.

Glitscher: German potato dumplings shaped into long pointed torpedoes from raw and day-old boiled potatoes, simmered until tender. Regional German comfort food from the traditional dumpling playbook.

Homemade orange sherbet with fresh orange juice, lemon juice, whipped cream, and beaten egg white. No ice cream maker needed, just an ice cube tray and a freezer.

Brown rice breakfast bowl with chopped figs and nutmeg, served warm with milk or yogurt. A simple, diabetic-friendly whole grain breakfast for one with natural sweetness.

Old-fashioned potato sourdough starter built on potato water, flour, sugar, and a pinch of yeast. The starches feed wild and added yeasts together for a tangy, vigorous base for breads, pancakes, and biscuits.