Recipes with water
12,000 recipes
Monsters
Monsters are quick yeast-raised donut holes dropped into hot oil and rolled in sugar. A fast, no-rise fried dough treat from a sticky batter, ready in 25 minutes.
Gopher Orange Ice
Old-fashioned orange ice with fresh orange and lemon juice, sugar syrup, and a beaten egg white for fluffy texture. A vintage Victorian-era frozen dessert.
Sunday Chicken Revisited
Sunday chicken revisited folds whole chicken breasts skin-out and skewers them into bundles for even roasting, finished with a pan-drippings gravy.
Rosemary Focaccia
Homemade rosemary focaccia brushed with olive oil and topped with coarse salt, dried rosemary, and Parmesan. Two large sheet pan loaves with a soft, dimpled crumb.
Profiterolis
Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.
Oranges in Wine
Oranges in wine is an elegant chilled dessert of fresh oranges soaked in a spiced red wine syrup with cinnamon and lemon. Simple, refreshing, and perfect for dinner parties.
Super Simple Poppy Seed Cake
Super simple poppy seed bundt cake starts with a doctored cake mix, with vanilla pudding for a moist, dense crumb and a generous handful of poppy seeds. Just mix everything in one bowl and bake.
G.G. Kettler's Pie Crust
G.G. Kettler's pie crust uses the old-fashioned boiling water method: hot water beaten into shortening makes a tender, no-fail dough that rolls out easily and bakes up flaky. Makes enough for two double-crust pies.
Pizza Dough with Bread Flour
Pizza dough made with bread flour for a chewy, crisp crust with real stretch. One easy batch rolls into big thin-crust pizzas, and the dough freezes beautifully for later.
THE DOUGH
A simple all-butter pastry dough made by hand: flour and cold butter rubbed together, bound with a little water, then chilled to rest. A flaky, versatile base for pies, tarts, and galettes.
Spinach Dressing
Sweet-and-sour spinach dressing made from just vinegar, water, and sugar, whisked into a bright, tangy-sweet glaze for cut fresh spinach. A three-ingredient dressing that comes together in two minutes.
Lamington
Lamingtons made the Aussie way: light sponge cake sandwiched with hot strawberry jam, then rolled in desiccated coconut. A classic afternoon-tea treat with a jammy center and a snowy coconut coat.
Pate a Choux
Pate a choux, the classic French pastry dough made from just butter, water, flour, and eggs. Master this one batter and you can pipe cream puffs, eclairs, and profiteroles.
Mccall's Strawberry Cheesecake No. 23
McCall's legendary No-Bake Strawberry Cheesecake, straight from their iconic Cooking School recipe card No. 23!
Confetti Macaroni Bake
Layered confetti macaroni casserole with whole wheat pasta, cottage cheese, zucchini, yellow squash, peppers, and tomatoes. No-boil casserole, healthy weeknight dinner.
Basic Apricot Glaze
Basic apricot glaze simmers apricot preserves with sugar and water into a clear, golden lacquer for fruit tarts, danish pastries, and croissants. Essential pastry kitchen building block in 15 minutes.
Monsters are quick yeast-raised donut holes dropped into hot oil and rolled in sugar. A fast, no-rise fried dough treat from a sticky batter, ready in 25 minutes.
Old-fashioned orange ice with fresh orange and lemon juice, sugar syrup, and a beaten egg white for fluffy texture. A vintage Victorian-era frozen dessert.
Sunday chicken revisited folds whole chicken breasts skin-out and skewers them into bundles for even roasting, finished with a pan-drippings gravy.
Homemade rosemary focaccia brushed with olive oil and topped with coarse salt, dried rosemary, and Parmesan. Two large sheet pan loaves with a soft, dimpled crumb.
Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.
Oranges in wine is an elegant chilled dessert of fresh oranges soaked in a spiced red wine syrup with cinnamon and lemon. Simple, refreshing, and perfect for dinner parties.
Super simple poppy seed bundt cake starts with a doctored cake mix, with vanilla pudding for a moist, dense crumb and a generous handful of poppy seeds. Just mix everything in one bowl and bake.
G.G. Kettler's pie crust uses the old-fashioned boiling water method: hot water beaten into shortening makes a tender, no-fail dough that rolls out easily and bakes up flaky. Makes enough for two double-crust pies.
Pizza dough made with bread flour for a chewy, crisp crust with real stretch. One easy batch rolls into big thin-crust pizzas, and the dough freezes beautifully for later.
A simple all-butter pastry dough made by hand: flour and cold butter rubbed together, bound with a little water, then chilled to rest. A flaky, versatile base for pies, tarts, and galettes.
Sweet-and-sour spinach dressing made from just vinegar, water, and sugar, whisked into a bright, tangy-sweet glaze for cut fresh spinach. A three-ingredient dressing that comes together in two minutes.
Lamingtons made the Aussie way: light sponge cake sandwiched with hot strawberry jam, then rolled in desiccated coconut. A classic afternoon-tea treat with a jammy center and a snowy coconut coat.
Pate a choux, the classic French pastry dough made from just butter, water, flour, and eggs. Master this one batter and you can pipe cream puffs, eclairs, and profiteroles.
McCall's legendary No-Bake Strawberry Cheesecake, straight from their iconic Cooking School recipe card No. 23!
Layered confetti macaroni casserole with whole wheat pasta, cottage cheese, zucchini, yellow squash, peppers, and tomatoes. No-boil casserole, healthy weeknight dinner.
Basic apricot glaze simmers apricot preserves with sugar and water into a clear, golden lacquer for fruit tarts, danish pastries, and croissants. Essential pastry kitchen building block in 15 minutes.
