10,000 sake recipes

Israeli upside-down apple cake made with potato starch instead of flour, naturally gluten-free. Whole apples stuffed with walnuts and raisins bake in a caramel base topped with a light sponge.

Baked acorn squash rings with maple syrup and cinnamon, covered and baked until tender. A simple vegan fall side dish - add apple slices between the layers for a sweeter variation.

From McCall's Great American recipe card collection, Our Italian Heritage 5e, a baked meatball lasagna.

A fudgy brownie base topped with creamy white chocolate ice cream, frozen into a showstopping dessert. Crisp, gooey, and cold in every bite.

A simple and scrumptious dish that is easy to make and will have your family enjoying every spoonful.

Fluffy white layer cake made with egg whites only, butter creamed light with sugar, and a tender milk-based crumb. The classic wedding and birthday cake base.

No-bake peanut brownies with graham cracker crumbs, peanut butter, chopped peanuts, and a melted chocolate chip frosting. A fudgy, crunchy treat that sets in the fridge in just 1 hour.

Chesapeake restaurant crab cakes: Maryland-style crab cakes bound with egg, mayo, dry mustard, and just a light breadcrumb coat. Almost all crab, pan-fried in butter until golden. The real deal.

Mocha spice roll cake is a warmly spiced sponge rolled around billowy coffee-cocoa whipped cream, then frosted and fork-scored to look like a bark log. A holiday-ready bûche de Noël with cinnamon, clove, and allspice woven through.

Classic devil's food cake made with real melted unsweetened chocolate, two sugars, cake flour, and folded egg whites. Dark, moist, and deeply chocolatey from scratch.

Nutty baked bulgur wheat seasoned with dried basil and tossed with toasted pecans. A simple, wholesome vegetarian side dish ready in 30 minutes flat.

Classic counting cake with foolproof 1-2-3-4-5 proportions: butter, sugar, flour, eggs, and baking powder create a tender vanilla cake that's ridiculously easy to memorize and bake from scratch.

Fat-free pumpkin raisin cake made with egg whites, canned pumpkin, and orange juice instead of oil or butter. Served with a simple yogurt cream sauce.

A quick chicken and brown rice casserole with green peas, toasted almonds, and a creamy soy-mayo binding. Mix, bake, and eat in 30 minutes. A great way to use leftover chicken and rice.

Baked Indian pudding with molasses is the colonial New England dessert at its purest: scalded milk, cornmeal, dark molasses, and warm spices baked low for 2 hours into a quivering, deeply spiced custard. Serve with cream.

Amish friendship bread cake with a cinnamon-oat-nut streusel layered through the middle and on top. Uses friendship starter for a tangy, moist crumb under a crunchy topping.