9 bake ten recipes

From-scratch chicken and dumplings with a stewed hen, buttermilk dough rolled paper-thin, and rich homemade broth. Southern-style flat dumplings the old-fashioned way.

A traditional Irish fruit bread, Barmbrack is packed with dried fruits soaked in tea, offering a sweet, spiced flavor. Perfect for slicing, buttering, and enjoying with a cup of tea.

Nanny's honey tea sandwiches pair a soft honey-and-tea loaf with lemony banana filling, cut into flower shapes and dotted with chocolate sprinkles. A dainty treat for showers, birthdays, and tea parties.

Add a new taste to your waffles with this scrumptious recipe that will brighten your mornings!

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.

Cajun chicken sauce piquant with a dark roux, Chablis wine, tomato sauce, stuffed olives, and hot pepper sauce, slow-cooked for hours and served over spaghetti. Big-batch Cajun cooking.

Homemade whole wheat pita bread baked in a hot oven until each round puffs into a pocket. Five ingredients, no special equipment, and ten Middle Eastern flatbreads in under two hours.

Ripe peach halves baked with dark chocolate tucked inside and a drizzle of kirsch. Three ingredients, ten minutes in the oven, and an effortlessly elegant dessert.

Rabbit cake is an old-fashioned Pennsylvania Dutch comfort bake: tender deboned rabbit layered with creamy potato filling and a simple stock gravy, then baked until golden and bubbling. Frugal, deeply savory.