10,000 sake recipes

Old-fashioned sugar cookies with a dual-sugar dough of granulated and powdered sugar, flattened with a sugar-dipped glass. Tender, crackly-topped, and buttery.

New England apple pie with a butter pastry, crumb topping, and heritage apples like Northern Spy or Rhode Island Greening. Cinnamon and lemon zest brighten the filling, and a two-stage bake browns the crust without burning.

Christmas ribbon cookies made with a cookie press, featuring pink, green, and white striped dough. A festive butter cookie with lemon extract that makes about 60 cookies.

Pudding brownies made with chocolate pudding mix for an extra fudgy, moist texture. A simple one-bowl brownie recipe with melted butter, eggs, and chopped nuts baked in an 8-inch pan.

Old fashioned rabbit stew slow-simmered with thyme, tarragon, and bay leaves, loaded with carrots and potatoes, then topped with suet dumplings cooked right in the pot.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

Microwave pecan brittle made in about 10 minutes with no candy thermometer needed. Crunchy, buttery, and light with baking soda creating that classic honeycomb texture.

Cinnamon oatmeal muffins made with egg whites, skim milk, and brown sugar with a hint of orange zest. Light and tender with optional chopped apple pieces.

Flourless-style chocolate squares with melted unsweetened chocolate, cake flour, hazelnuts, and skim milk. Fudgy, nutty, and lower in fat than traditional brownies.

Classic Toll House chocolate chip cookies using the original butter and shortening method. Makes 5 dozen crispy-edged, chewy-centered cookies from the iconic recipe.

Impossibly easy chicken pot pie: chicken, mixed veg, and creamy soup topped with a Bisquick batter that bakes into its own golden crust. No pastry to roll, just five ingredients and one pie plate.

Rice muffins made with cold cooked rice mixed into a simple muffin batter. A smart way to use leftover rice, with a tender crumb and slightly chewy texture from the rice grains throughout.

Peanut butter bars for a crowd yields 8 dozen from three sheet pans. A big-batch recipe with a chewy, dense peanut butter cookie base dusted with powdered sugar.

Crispy cinnamon butter cookies topped with walnut halves, made from a simple slice-and-bake dough. Egg yolk-enriched for extra tenderness with warm spice in every bite.

One of my favorites. These are the cookies I make when I am trying to impress someone or cheer a person up. Though they are made with milk chocolate they are not too sweet. The edges are airy and crunchy and the center is soft and chewy.

Chocolate-dipped biscotti flavored with Pernod, bourbon, and anise seed with chopped almonds baked twice for a crisp, crunchy snap. Dipped in melted chocolate chips the day they're served for a glossy finish.