9,448 bake recipes

Traditional sweet potato muffins loaded with raisins, walnuts, and butter. Rich, bakery-style muffins with cinnamon-sugar topping that bake to golden perfection.

Kentucky Apple Festival Pie with Shortening Crust recipe

Steamed Boston brown bread made with cornmeal, rye flour, whole wheat flour, molasses, and buttermilk. Cooked in coffee cans for three hours for a dense, moist, no-oven loaf.

Freezer-friendly chicken and dumplings casserole in creamy white sauce with broccoli, peas, and melted cheese topped with homemade drop biscuit dumplings. Make ahead and bake from frozen.

Eggnog poppy seed bread: a quick holiday loaf with eggnog, fresh orange zest, nutmeg, and toasty poppy seeds. One bowl, no mixer, ready in just over an hour.

Chocolate pound cake baked in a tube pan with melted unsweetened chocolate and cream of tartar for a tender, tight crumb. A one-bowl, old-fashioned pound cake dressed up in cocoa.

Oyster cups with chopped oysters in a cheesy celery white sauce served in homemade biscuit cups. A vintage luncheon dish with an edible bread bowl for each serving.

This cherry cake is studded with almonds and candied cherries. My husbands favorite.

Chocolate bar nut cake melts ten ounces of chocolate bars into a buttermilk batter loaded with two and a half cups of chopped nuts and chocolate syrup. Baked low and slow in a tube pan for 90 minutes. A dense, fudgy Bundt-style chocolate cake.

Get your boost of protein with these easy-to-make muffins that are great for a quick breakfast in the morning.

Peanut butter thumbprint cookies filled with cherry preserves. Soft, nutty peanut butter dough with a jewel-toned jelly center in every bite.

Jalapeno and red pepper corn sticks made with blue cornmeal, baked in a cast iron mold until golden and crispy. A spicy, colorful twist on classic cornbread.

Crispy, chewy, loaded cookies packed with oats, crushed cornflakes, shredded coconut, and chopped pecans. Flatten with a sugar-dipped glass for crackly edges. Makes 4 dozen in just 30 minutes.

Buttery Italian pine nut biscotti brightened with fresh lemon juice and zest. Twice-baked until golden and crisp, with toasted pignoli in every bite. A cookie that keeps beautifully for weeks.

Buttery blondies studded with toasted pecans and coconut flakes for a tropical twist on classic brown sugar bars

Tart apple cake brightened with lemon and a splash of rum, baked in a springform with halved apples crowning the top. Light, lemony, European-style coffee cake with dusted sugar.