8,888 baked good recipes

Cranberry fruit nut bread for the bread machine, brightened with fresh orange juice and zest, studded with chopped tart cranberries and crunchy nuts for a holiday-ready loaf.

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.

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Half-whole-wheat apple nut cookies with diced fresh apples, walnuts, raisins, and warm spices. Cake-like, soft-textured drop cookies that taste like apple pie filling baked into a cookie. Makes 48.

Homemade water bagels with the proper boil-then-bake method: shaped, chilled, dropped into sugar-water, then baked until shiny and golden. The classic dense-chewy bagel texture, made from scratch.

Blueberry-apple muffies are bite-sized drop muffins packed with fresh blueberries, minced Granny Smith, buttermilk, and cinnamon. Baked on a sheet pan in just 8 minutes for tender, two-bite breakfast treats.

Peach crumb cake with an almond paste pound cake base, fresh peach slices, brown sugar crumb topping, and sliced almonds. Dense, buttery, and freezer-friendly for up to a month.

Lemon pound cake using cake mix and a full cup of lemon curd for intense citrus flavor, studded with walnuts and topped with fresh lemon glaze. Just 5 ingredients.

Applesauce whole wheat zucchini bread is a healthier loaf sweetened by crushed pineapple and applesauce instead of sugar or oil. Whole wheat flour and optional walnuts add fiber and crunch.

Make-ahead oatmeal pecan cookies shaped into logs, chilled, then sliced and baked fresh whenever you need them. Freezer-friendly dough lasts 3 months.

Fudgy no-bake cookies with cocoa, peanut butter, and oats boiled on the stovetop and dropped onto wax paper. Chocolate peanut butter treats with no oven needed.

Chocolate chip pecan cookies made with golden shortening and brown sugar for a chewy center and crispy edge. Big, bakery-style drop cookies that spread wide and stay soft inside.

Moist banana cake made with ripe mashed bananas, buttermilk, and chopped walnuts, finished with buttercream frosting. The best use for those overripe bananas on your counter.

Oat-pecan praline cookies with molasses, maple extract, and brown sugar. Chewy oat cookies loaded with chopped pecans and topped with a pecan half, baked to a deep golden brown.

No-knead dill Parmesan bread with a soft, open crumb baked in a springform pan. A batter-style yeast bread flavored with dill weed and grated Parmesan, topped with more cheese.