2,107 bake recipes

Crispy-edged cornbread muffins packed with crunchy pork cracklings. Baked in preheated muffin pans for that signature golden crust, this Southern classic yields 2 dozen crowd-pleasing bites.

Classic Swedish spritz cookies made with a cookie press from a rich butter dough. Decorate with candied fruits or colored sugar for a festive holiday cookie tin that yields 3-4 dozen.

If you love dates you will enjoy this unique and tasty treat that will have you reaching for more!

Southern spoon bread made with cornmeal, eggs, milk, and butter. A custardy, souffleed cornbread side dish that's spooned from the dish and served hot with butter or gravy.

Classic walnut quick bread with a tender crumb and buttery nut flavor. Simple pantry ingredients, one bowl, and no yeast needed. Slice it thick and spread with cream cheese.

Moravian sand tarts are thin, buttery Pennsylvania Dutch cookies rolled paper-thin and topped with a pecan half. The dough chills overnight for easy rolling and crisp results.

Date sticks: chewy bar cookies packed with chopped dates and nuts in a tender cake-like base, cut into strips and dusted with powdered sugar. Pantry-staple treat.

Jam and oatmeal squares with raspberry jam between a buttery oat-walnut base and a crumbly golden topping. A simple bake-sale bar cookie with just eight ingredients.

Apple cinnamon cake loaded with 6 fresh apples and chopped almonds in an oil-based batter with a full tablespoon of cinnamon. Dense, moist, and best served warm with whipped cream or ice cream.

Giant pumpkin-shaped cookies with real pumpkin puree, oats, cinnamon, and chocolate chips. A fun fall baking project that's soft, spiced, and ready to decorate.

Savory pumpkin fritters with canned pumpkin, eggs, and a hint of pepper, deep-fried golden. Serve with ham or bacon for a heritage brunch classic.

Reduced-fat carrot cake swaps most of the oil for prune purée, then layers three moist spiced cakes with light cream cheese frosting. Toasted walnuts, grated carrots, and crushed pineapple build full carrot cake flavor with less fat.

Old-school lard pie crust with egg, vinegar, and a touch of brown sugar. One batch yields four disks for double-crust pies. The flakiest crust comes from cold lard worked into the size of tiny peas.

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.

Soft homemade flour tortillas with a hint of whole wheat, griddled until lightly blistered. Oil in the dough keeps them pliable and easy to fold around your favorite fillings.

Sonoran-style fry bread with ground toasted cumin and black pepper kneaded right into the dough. Puffy, golden, and crispy on the outside with a soft, pillowy center.