1,155 bake recipes

Banana-Walnut Cookies pack two cups of rolled oats into a soft, cinnamon-spiced drop cookie with mashed banana and brown sugar. A generous 60-cookie batch ready in 30 minutes.

Light currant bran muffins made with buttermilk, egg whites, molasses, and safflower oil. Drop-style batter chills 4 hours for a crispy edge and chewy center. Low-fat and fiber-rich.

Serve this sweet dish as an appetizer or a light snack!

Grandma's mincemeat cookies are a Christmas tradition: spiced dried-fruit filling folded into a tender shortening dough, dropped by the spoonful and baked golden in about 12 minutes.

If you love pastries, you will adore this scrumptious snack that will have you reaching for more.

Smokey's sourdough chocolate chip cookies, a soft, chewy classic with a subtle tang from sourdough starter. Brown sugar and a butter-shortening combo keep them tender. A tasty use for sourdough discard.

Rolled oats pancakes made with oats, buttermilk, and a touch of maple flavoring for hearty, nutty griddle cakes with more texture than regular pancakes. A filling, wholesome breakfast.

Oatmeal biscuits are hearty, lightly sweetened rounds made with quick oats and a touch of brown sugar. Tender inside, golden outside, and just right served warm with butter and jam.

Whole wheat carrot pineapple cake is a moist, dairy-free, low-fat one-bowl cake sweetened with applesauce and pineapple. No oil, no butter, no yolks, all the carrot cake flavor.

Four-ingredient muffins made with biscuit mix, sugar, water, and an egg. Pantry-easy, ready in 30 minutes, and the base for countless quick-bread variations.

Pictou County oatcakes from Nova Scotia, the classic Maritime Canadian shortbread-style oat cookie. Crisp, crumbly, brown sugar sweet, ready in 20 minutes.

Homemade Tibetan momo wrappers from scratch with just flour, water, salt, and a pinch of baking powder. Roll thin, pleat, and steam for authentic momos with a tender, slightly chewy bite.

Sourdough bread made from starter batter mixed with flour, shortening, and baking soda. A quick-rise loaf brushed with milk for a golden crust, ready in under an hour.

An easy-to-make cake which is a perfect way to welcome the Autumn season!

Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.

Cherokee fry bread turns four pantry staples into golden, crispy-edged fried dough with a chewy center. A simple, traditional Native American bread served hot with a drizzle of honey.