378 sprinkle recipes

Classic savayar (savoiardi), Italian ladyfinger cookies piped from a sponge batter of egg yolks, whipped whites, sugar, and flour. Crisp outside, tender inside, the perfect tiramisu builder or dessert dunker.

Bachelor buttons: traditional English shortbread-style cookies made with butter, flour, sugar, and a hint of nutmeg. Tender, pale, walnut-sized teatime classics.

These squares have a great lemon taste and look so good on a dessert tray. I found the recipe on The Pampered Chef card and they sounded so good I had to try them, I think everyone will like them. Easy to make and tasty.

A proper bistro-style bread and butter pudding with layers of buttered French bread, raisins, and citrus zest baked in a rich custard of cream, eggs, and dark rum. Golden, crusty on top, silky underneath.

Make your own Boboli-style pizza crust at home with a breadmaker. Garlic, Parmesan, and Italian seasoning bake into a golden shell you can freeze for quick weeknight pizza nights.

Paper-thin lemon cookies sliced from refrigerated dough, loaded with fresh lemon zest and juice. A crisp, buttery slice-and-bake cookie that spreads into translucent wafers with caramelized edges.

Sourdough pancakes with applesauce folded into the batter for fruity sweetness and extra moisture. Tangy from the starter with a fluffy lift from baking soda.

Traditional Scottish shortbread made with butter, flour, cornstarch, and sugar. A four-ingredient buttery cookie baked low and slow until just pale gold, then dusted with sugar while warm.

Grandma's oatmeal bread for the bread machine with rolled oats, honey, and dark molasses. Soft, slightly sweet, and full of old-fashioned oat flavor.

Pumpkin dump cake with a spiced pumpkin custard base, white cake mix topping, melted butter, and pecans. No mixing required for the cake layer, just sprinkle, drizzle, and bake.

Sometimes you are at a loss. No ideas whatsoever, you have favorites at Tastespotting, you have archives, you have notes on what recipes to try and you have people feedback but nothing seems to fit. I cannot write a post to 'fill in' space. I have to absolutely love that recipe and it should look and taste amazing not to mention that it should be photographed decently. This weeks' post is one of a kind of traditional Indian biscuits called Naan Khatai.This is a very old hands down recipe.It consists of only three main ingredients - Ghee, flour and sugar. It is flavored with freshly grounded cardamom. The cookies are sprinkled with pistachios or Almond. The typical texture of these cookies should be powder like on the cracked tops. You can find them in almost all bakeries and they are true all time favorites. Nan khatai is an egg-less light and crispy biscuit that’s perfect to serve with tea or coffee.

Fresh blueberry cake baked in a springform pan with a buttery batter shell, juicy berry center, and cinnamon crumb topping. A rustic German-style kuchen ready in 40 minutes.

Layers of textures and flavors in this salad. Crunchy and fresh bell peppers, sweet edamade, salty olives, feta and nutty pine nuts together make this salad amazingly tasty.

A rich, sour-cream dough is laden with poppyseeds and braided into 5-inch sticks.

Moist pumpkin cake rolled up with sweet cream cheese frosting and dusted with powdered sugar. This impressive fall dessert looks fancy but follows a simple jellyroll technique.

Giant German pancakes cooked in butter, sprinkled with cinnamon sugar and lemon juice, spread with berry jam, and rolled up. A traditional Pfannkuchen breakfast ready in 15 minutes.