193 alla recipes

Vegan self-saucing chocolate pudding cake with walnuts. Hot water poured over cocoa-sugar batter creates a fudgy chocolate sauce underneath as the cake bakes. No eggs, no dairy, total magic.

Homemade frozen bread dough: a soft egg-and-milk yeast dough divided into two freezer loaves and 16 dinner rolls. Make once, freeze for fresh bread on demand for weeks.

Honey macaroonies with oats, coconut, walnuts, brown sugar, and honey pressed into mini muffin cups and topped with candied cherries. No-egg, no-fuss bite-sized cookies.

Nusskipferl are Austrian nut crescent cookies made with a buttery sour cream yeast dough rolled around a sweet ground almond and egg white filling, baked golden.

Chewy hermit bars with molasses, brown sugar, raisins, and warm spices baked in a single pan and dusted with powdered sugar. A classic New England spiced cookie bar that makes 32 pieces.

Traditional Finnish rye bread (ruisleipa) with a tender crumb and golden crust. Choose beer, buttermilk, milk, or potato water as the liquid for different levels of tangy, sour flavor.

Moist date-apple bread studded with crunchy walnuts and brightened by fresh orange zest. This easy one-bowl quick bread fills your kitchen with warm, fruity aromas.

A luxurious almond cake made with real almond paste, sour cream, and a full cup of butter for an ultra-moist, tender crumb. Golden on top, dusted with powdered sugar, and worth every indulgent bite.

Erbsenpuree, a traditional German yellow split-pea puree with carrot, turnip, marjoram, and thyme, thickened with a butter-flour roux and beaten until fluffy.

A yeast-egg bread that is extremely easy to make with this simple recipe that's just one click away!

Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.

Braided Swiss bread made with milk, butter, and active dry yeast, finished with a golden egg wash. A classic European-style loaf with a soft crumb and beautiful braided shape.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.

Old-fashioned spice cake with cinnamon, nutmeg, and cloves baked with sour milk for a tender crumb. Loaded with walnuts and raisins, finished with a dusting of powdered sugar.

Bread machine oatmeal-potato bread with mashed potatoes, rolled oats, sunflower seeds, and herbs. Extra-moist crumb with a soft, chewy texture.