10,000 recipes
Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.
The addition of cream cheese makes this quiche wonderfully rich and creamy in t exture.
Buttery cocoa crescent cookies loaded with ground pecans and rolled in powdered sugar. Melt-in-your-mouth tender with a deep chocolate twist on the classic Mexican wedding cookie. Makes about 3.5 dozen.
Phyllo pastry gives this pie elegant looking and crispy texture. Ricotta cheese makes the pie taste smooth and creamy. Toasted pine nuts add the nutty and tangy flavor. A delicious and light dessert on Easter's dinner table.
Chicken thigh chunks and spring onions, skewered and glazed with a honey ginger sauce.
Cod baked in a foil packet over sautéed red peppers, black olives, and garlic with a hint of allspice. Open at the table for a burst of Mediterranean aroma. Single-serving and ready in 45 minutes.
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.
Bread machine multigrain loaf with whole wheat flour, multigrain cereal, buttermilk, and molasses. Includes both 1-pound and 1½-pound sizes with machine-specific adjustments.
Mrs Fields-style lemon chocolate chip buttons with lemon extract, ground coriander, and mini chocolate chips. Tiny, soft, pale cookies with a surprising citrus-spice twist.
Use on cakes or cookies or anywhere you need a sweet shiny glaze.
Lattice-topped dried fruit pie packed with prunes, apricots, golden raisins, dried apples, and walnuts under a cinnamon-sugar crust. A year-round pie that brings holiday flavors to any season.
Eggnog Filled Cake with Chocolate Frosting recipe
Pina colada cheesecake with crushed pineapple, dark rum, and coconut extract on a coconut cookie crust. Tropical, creamy, and cocktail-inspired.
A delicious and scrumptious bread that has a fruity taste which is perfect for those summer mornings!
I have been making this stuffing at Thanksgiving and Christmas for years. Everyone loves it, and that is the only stuffing they eat now.
Whole wheat persimmon muffins spiced with cinnamon and nutmeg, packed with chopped walnuts and raisins. The persimmon pulp keeps them naturally moist and tender, perfect for fall breakfasts when ripe persimmons hit the market.