961 alla recipes

Nusskipferl (Austrian nut crescents) roll a buttery sour cream yeast dough around a ground almond and egg white filling. Flaky, tender, and lightly sweet with a nutty center.

Fruit cheddar bars with sharp cheddar pastry crust layered with peach and strawberry preserves under a lattice top. A sweet-savory combo that surprises every time.

Sourdough gingerbread made with active starter, molasses, ginger, and cinnamon. The tangy starter adds depth to this warm, spiced Alaskan-style cake.

Homemade oatmeal cookie mix with whole wheat flour, rolled oats, and brown sugar. Shelf-stable pantry mix that stores up to 12 weeks for fresh cookies anytime.

Spiced biscotti with cinnamon, cloves, ginger, and a surprising kick of white pepper. Crunchy, warmly spiced Italian cookies built for dunking in coffee or tea.

Mustikkapiiras is a traditional Finnish blueberry pie with a tender press-in crust and tangy yogurt-custard filling. Simple Nordic dessert with fresh berries and bright lemon.

Finnish blueberry yogurt pie (mustikkapiirakka) with a press-in butter shortbread crust and a tangy lemon-vanilla custard. Fresh blueberries bake right into the filling for the iconic dessert of every Finnish summer.

Classic gugelhupf is a yeasted Austrian bundt cake studded with raisins, ground almonds, and lemon zest. Soft, slightly sweet, and built for coffee and an afternoon visit.

Lemon poppy seed bread, a buttery loaf with macerated poppy seeds and a hot lemon syrup drizzle that soaks in for moist, intensely lemon-scented bakery-style results.

Applesauce nut bread with brown sugar, chopped nuts, cinnamon, and an unexpected pinch of dried mint. A tender, fragrant quick bread that slices like coffee cake.

Classic fudge cake with cocoa powder bloomed in hot water for deep chocolate flavor. A tender two-layer cake ready for buttercream frosting in 30 minutes.

Cato's grape bread recreates an ancient Roman recipe with feta, cumin, anise, and grape juice baked over fragrant bay leaves. A 2,000-year-old loaf with rustic Mediterranean character.

Old-fashioned buttermilk gingerbread with a streusel-style crumb topping built from the same dough. Molasses, ginger, and cinnamon meet a tangy buttermilk batter for a soft, warm-spiced cake. Serve warm with whipped cream or baked apple.

True garlic bread machine loaf with roasted garlic puree, butter, and a half-whole-wheat, half-white flour blend. A genuine garlic-infused yeast bread.

Nothing can beat a freshly baked loaf of bread. It's freshly delicious.

Sauerbraten is a classic German pot roast marinated 2 to 3 days in a spiced vinegar brine with peppercorns, bay leaves, and cloves, then braised until fork-tender with a sweet-sour gravy.