9,172 bake recipes

Crisp-edged spice cookies with warm cinnamon, ginger, cloves and allspice folded into buttery dough, then flattened with sugar for a crackled golden finish.

Cranberry apple quick bread with walnuts, warm spices, and a simple confectioners' sugar glaze. Tart cranberries and tender apples in every slice.

Pecan fingers with a buttery shortbread base and a chewy brown sugar pecan topping, dusted with powdered sugar. Two-layer bar cookies made entirely in the microwave.

Orange Kiss-Me Cake: a vintage Pillsbury bake-off winner with a whole ground orange (peel, pulp, and pith) folded into the batter. Topped with a warm orange juice drizzle and cinnamon-sugar walnuts.

Lighter baked chili relleno squares made with egg whites, nonfat cottage cheese, low-fat cheddar, mozzarella, and chopped green chilis. Cut into a dozen portable squares that taste just as good cold as warm.

A thin, fudgy chocolate sheet cake with sour cream for moisture, topped with a warm boiled cocoa icing poured on while still hot. Bakes in a jelly roll pan and feeds a big crowd fast.

Irish tea cake with cream cheese and buttermilk batter studded with dried currants, finished with a bright lemon glaze. Tender crumb that keeps for days.

Barbara's Lemon Bread uses triple lemon in the batter, then soaks the hot loaf with a lemon-sugar glaze poured through pierced holes. Rest it wrapped for 24 hours and the flavor deepens dramatically.

Raspberry paradise pie with a chewy oat-walnut meringue shell holding thickened raspberries, topped with whipped cream and coconut. A gluten-free pie with a built-in granola crust that's crisp on top, chewy at the edges.

Try this scrumptious pudding made with cake flour, cornstarch and a pinch of nutmeg.

Old-fashioned deep chocolate layer cake: a three-layer cocoa and buttermilk cake made in a food processor, dark and tender with sour cream chocolate frosting. Weekend bake for special occasions.

Peanut butter chippies: chewy peanut butter cookies loaded with chocolate chips and chopped peanuts. Three ways to love peanut butter in every bite.

Melomakarona are classic Greek Christmas cookies, olive oil dough spiced with orange zest and cognac, soaked in honey-cinnamon syrup, then sprinkled with toasted almonds. Holiday tradition perfected.

Lots of pecans and whole wheat flour give these wafers a very nutty and tangy flavour, also we use half butter and half oil to cut down the saturated fat, but the amount of butter gives the enough buttery taste and texture.

Dilly rice muffins fold cooked rice, fresh dill, scallions, and parsley into a quick muffin batter. Savory, herby, and ready in 30 minutes. A great way to use leftover rice.

Port wine and cheese bread made in a bread machine with sharp cheddar spread and Parmesan. A savory yeast loaf with a subtle boozy warmth you can taste in every slice.