10,000 sweet recipes

Toasty pecan drop cookies with German sweet chocolate, cinnamon, and toasted pecans. Brownie-like centers with crisp edges, two dozen in 30 minutes.

Tangy, sweet Japanese-style pickled carrots, thinly sliced or julienned, ready in hours. Perfect as a side for sushi, rice bowls, grilled meats or for wraps.

Light and fluffy classic French pastry, to make cream puffs, eclairs sweets and savory dishes too. A timeless classic pastry recipe everyone should be familiar with.

Sweet grilled corn and cherry tomato salsa. A quick and easy side that highlights the end of summer corn and cherry tomatoes from the garden.

Sweet and sour rhubarb-pomegranate filling is topped with a buttery and flakey pastry. Serve the baked warm and juicy cobbler with some cream, delicious.

Juicy and sweet cherry tomatoes, peppery arugula, crunchy cucumber and creamy avocado are tossed with a light and tasty vinaigrette. An ideal summer salad.

Rich and packed with flavor but without the unhealthy fats. Slightly sweet carmelized onions and sundried tomatos topped with cheese on crispy toast (crostini).

Golden brown sugar bars with chopped nuts and a dusting of powdered sugar for an irresistible sweet treat that rivals any bakery brownie

This sweet, sour yet savory salad has apples, celery, raisins, and toasted walnuts; tossed with a yogurt and mayonnaise dressing that makes the salad creamy and tasty.

Golden French toast stuffed with warm blueberry-maple compote and dusted with powdered sugar. Make weekend brunch feel special with this sweet sandwich.

Try this tantalizing seafood pasta dish that will add a new flavor to your cooking style and feed your hunger.

Crunchy Waldorf-style salad with crisp apples, sweet grapes, celery, and walnuts in creamy yogurt-sour cream dressing for a lighter take on classic fruit salad.

Trifle cheesecake on a coconut macaroon crust with sweet sherry, sour cream, and a strained raspberry preserve topping. Finished with whipped cream and slivered almonds.

Amy's blueberry rhubarb jam pairs sweet summer berries with tart rhubarb, no pectin needed. The boil-down method delivers thick, glossy preserves perfect for toast or baking.

These sweet and citrusy little rolls take a bit of effort, but are definitely worth it. Great to have for breakfast, brunch or teatime.

These cookies are buttery and flakey, love the walnut filling that gives the cookies just enough nuttiness and sweetness. Well balanced flavor, and cute little pockets, just can not have enough of them.