2,753 sake recipes

Quick peanut butter cookies from a yellow cake mix, peanut butter, egg, and water. Four ingredients, no mixer needed, with that classic fork-pressed crosshatch pattern.

It is so quick and easy to make your own bisquick mix, the time you run to the store is longer than the time you spend on making this recipe. Easy to store and ready to use.

Tender buttermilk dumplings rolled out, cut into strips, and boiled in chicken broth until puffy and soft. Just 6 ingredients and 30 minutes for old-fashioned comfort from scratch.

Sweet corn fritters studded with edible marigold petals, fried until golden with lacy, crispy edges. A stunning appetizer that brings the garden straight to the plate.

Southern corn lightbread made with cornmeal, buttermilk, and a touch of sugar. A dense, slightly sweet cornbread loaf baked in a loaf pan, just like they make it down South.

Homemade Grape-Nuts cereal from scratch with graham flour, buttermilk, and syrup. Baked into a thin slab, ground through a food chopper, then crisped again for that signature crunch.

Samoosa pastry is the homemade South African version of samosa wrappers, made by stacking oiled and floured dough rounds, par-baking, then peeling into thin sheets. Crisp, flaky pockets ready for any savory filling.

Honey drops candy boils pure honey with butter and a splash of lemon to hard ball stage, then pulls into chewy white taffy with a porous, melt-on-the-tongue texture.

Never fail pastry is a five-ingredient single-crust pie shell with shortening and a touch of baking powder for extra tenderness. Forgiving dough for beginner bakers.

Pickled or corned beef (or venison): a traditional barrel-cure brine for beef or wild game using salt, saltpeter, and molasses. Old-fashioned homesteader method for preserving large cuts.

Easy drop biscuits with just 5 pantry ingredients ready in 30 minutes. No rolling, no cutting, no biscuit cutter needed. Just mix, scoop, bake, and serve hot with butter and jam.

Gingerbread house dough that bakes rock-solid for sturdy construction. Built with shortening, dark molasses, and a generous hit of cinnamon and ginger. Cuts cleanly, holds shapes, makes 5 walls.

Soft French buttercream cookies made with powdered sugar, cream of tartar, and vanilla. Tint the dough with food coloring and top with colored sugar for holidays or parties.

Fat-free bran muffins sweetened with molasses and applesauce, bound with egg whites and buttermilk. High-fiber, no butter or oil, and surprisingly tender.

Treat your kids to these decadent and scrumptious muffins that are rich down to the last bite.

Soft chocolate oatmeal cookies made with cocoa, yogurt, and chocolate extract instead of butter. Low-fat, slightly puffy, and rich in chocolate flavor without the guilt.