266 glaze recipes

Oatmeal scones with hearty rolled oats, sweet currants, and whole wheat pastry flour. Fiber-rich scones with crisp edges, a tender chewy center, and a glossy egg-washed top.

Double frosted brownies stack a fudgy pecan brownie under a smooth vanilla pudding buttercream and a glossy chocolate glaze. Three rich layers, chilled until the frosting and glaze set firm and sliceable.

Pumpkin tunnel cake bakes a brown sugar buttermilk-bran bundt with a hidden ring of spiced pumpkin filling running through the center. Lower-fat with egg whites and oil.

Meatloaf for 120: a scaled-up classic ground beef, oats, and tomato juice meatloaf with tangy ketchup-mustard glaze. 16 loaves for church suppers, reunions, and crowd feeding.

Grand Marnier pound cake studded with mini chocolate chips and brushed with a warm orange-liqueur syrup. A buttery bundt with a tender crumb and a citrus-soaked crust that keeps the cake moist for days.

Honey oat bread with a golden egg-wash crust and oat bran topping. A well-tested recipe with detailed tips for kneading, freezing half the dough, and steam-baking crusty loaves.

Food processor walnut bread made with bread flour, whole wheat, brown sugar, and toasted walnuts. The processor kneads the dough in under a minute.

Glazed beets with pineapple tidbits in a sweet brown sugar and lemon butter sauce. A quick 15-minute side dish using canned beets and pineapple.

Honey mustard glazed chicken and onions served with a honey-mustard sauce and pasta.

Easy sweet and sour chicken velvets chunks of chicken with egg white, stir-fries them with bell pepper, carrot, and pineapple, then glazes with a light sherry-pineapple sauce.

Roasted cornish hens marinated overnight in lemon, fresh ginger, honey, and lemongrass. A bright, citrusy take on individual roast birds for an elegant dinner.

Chinese fried pecans soak whole pecan halves in boiling water, coat them in sugar, dry overnight, and fry to a crackling glazed shell. Restaurant-style sweet appetizer or party snack.

Roasted sweet potato wedges drizzled with a glossy balsamic-honey reduction. The vinegar cooks down to a syrupy glaze, finished with butter, that balances sweet caramelized edges against a sharp tang.

Candied sweet potatoes layered with brown sugar, butter, and salt, baked until glazed and topped with toasted marshmallows. A classic Thanksgiving side dish with caramelized edges and a gooey finish.

Russian black bread made with rye flour, molasses, unsweetened chocolate, instant coffee, and caraway seeds. Dense, dark, and deeply flavored with a glossy cornstarch glaze.

Baked carrots slow-cooked in a cinnamon-butter-sugar glaze until fork-tender and deeply caramelized. A classic casserole side dish with just 6 ingredients.