9,168 bake recipes

Banana Coconut Bread with rum-soaked currants, warm cinnamon and fresh nutmeg, and sweetened coconut baked into the loaf and crisped on top. A deeply flavored tropical quick bread.

A soft, honey-kissed buttermilk bread made entirely in the bread machine. Just add the ingredients, press start, and let the machine do the work.

Nothing is better than a moist decorative cake during Christmas. With chocolate and raspberries it's sure to satisfy your tastebuds!

Old-fashioned whole wheat drop cookies sweetened with honey and brown sugar, enriched with sour cream, and studded with raisins and nuts. Makes 3 dozen soft, cakey treats.

This best cookie recipe has it all—two kinds of chocolate, nuts, and oatmeal perfectly balanced into an oatmeal chocolate chip cookie that wins contests.

Simple blue cornbread made with blue cornmeal, barley flour, and honey. Bakes into golden-topped muffins or a pan of cornbread in under 30 minutes. Earthy, slightly sweet, and versatile.

Mama's cherry nut bread: a Bisquick-based quick loaf studded with walnuts and quartered cherries. Five ingredients, mix and bake, no kneading.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Four-ingredient maple syrup souffle made with beaten egg whites, powdered sugar, and baking powder. Light as air with pure maple flavor in every spoonful.

Fresh fig muffins with a tender crumb, chopped ripe figs folded into the batter, and a tall golden top. Late summer breakfast or brunch in 30 minutes.

Gluten-free potato rice pancakes made with brown rice flour and instant potato flakes. Serve with syrup for breakfast or gravy for a savory side. Light, tender, and wheat-free.

Light, wonderful that cookies that are sure to make a frown turn upside-down!

Pumpkin black walnut biscuits are tender Southern-style biscuits made with pumpkin puree, buttermilk, and chopped black walnuts, scented with cinnamon, nutmeg, and allspice. Subtle, savory-sweet, fall on a plate.

Three fluffy vanilla layers meet brown-sugar caramel frosting that's silky, not fussy: simple counting-cake proportions topped with butter-toffee sweetness that'll make you swoon.

Traditional Trinidad coconut bread made with fresh grated coconut, evaporated milk, and a sugar-sprinkled crust. A Caribbean staple that's even better toasted for breakfast the next morning. Makes 2 loaves.

Mo Cookies are a big-batch chocolate chip and nut cookie that yields 60 generous, chewy rounds from a pound of butter and 6 cups of flour. Bake-sale and bake-along ready.