10,000 baked recipes

Chocolate syrup nut brownies built with bottled chocolate syrup, butter, eggs, and chopped nuts. A pantry-staple brownie with a cakey crumb, finished with a dusting of powdered sugar.

Golden saffron buns with a soft, pillowy crumb and pearl sugar topping. A Scandinavian-style yeast bread with warm saffron color and delicate floral flavor.

Old-world apple strudel with dough stretched by hand until paper-thin, wrapped around cinnamon-spiced MacIntosh apples. The real from-scratch method, no phyllo, with bread crumbs to keep it crisp.

Dark chocolate, corn syrup, and crunchy walnuts bake into fudgy brownies with crackly tops that taste like Mom's kitchen in every bite.

A crunchy crust with chocolate and butterscotch topped with a soft and fluffy cream cheese filling.

Cristina's brownies are dense, fudgy, and packed with a full pound of walnuts. Built on deep unsweetened cocoa and plenty of butter, then chilled overnight so they slice into clean, bakery-size squares. A serious brownie for serious chocolate lovers.

Lemon pecan pie skips corn syrup and uses lemon extract plus juice to brighten a buttery brown sugar custard packed with toasted pecans. The bright twist on Southern pecan pie.

Five cup bread mixes one cup each of self-rising flour, dried fruit, granola, water, and sugar into a no-fuss loaf. Five ingredients, one bowl, dump-and-bake breakfast bread.

Easy bread machine rye bread with a touch of rye flour and bread flour base. Light, tender deli-style rye perfect for sandwiches without the dense pumpernickel weight.

Lemon crinkle cookies made with a boxed cake mix, eggs, oil, and a snowy powdered sugar coating. Four ingredients, ready in 30 minutes, with a chewy center and that signature crackled top.

An apple meringue pie with a delightful twist on the classic apple pie, featuring a delicious combination of sweet and tart flavors with a fluffy meringue topping. The grated apples create a unique texture, allowing the pie to hold its form while still providing a satisfying apple-pie experience.

At Christmas time for sugar and spice these pfeffernusse are extra nice: try them once and you'll be delighted And so will the guests whom you've invited.

Black rye bread, a traditional four-ingredient yeast loaf with dense, dark crumb and the unmistakable earthy tang of pure rye flour baked low and slow.

A light sponge cake rolled around sugared fresh strawberries and billowy whipped cream. Looks like it came from a French patisserie, but you made it in your own kitchen.

Silky butter works into tender dough for a brioche so rich and golden it practically melts on your tongue after a slow overnight rise.

Chocolate-oatmeal raisin cookies built on a cake mix base with quick oats, cinnamon, and chocolate-covered raisins. Five-minute prep, ready in 25 minutes, makes four dozen.