4,018 baked recipes

Flaky freezer biscuits: yeast and baking-powder hybrid biscuits with buttermilk and cold butter. Make a batch of 30, freeze raw, bake fresh whenever you want hot biscuits.

Lemon poppy seed cake builds a tender tube cake with butter, cream cheese, lemon juice and zest, whipped egg whites, and poppy seeds, finished with a tart lemon glaze.

Prize-winning lemon blueberry muffins with yogurt cheese, fresh lemon zest, and a double hit of citrus from extract. Tender, tangy, blueberry-packed bakery-style muffins from scratch.

Penny's apple-date scones with chewy oats, sweet sticky dates, fresh apple, and warm cinnamon. A cut-but-don't-separate baking method gives soft middles and crackly sugar tops.

Pan de banano is a Latin-style banana bread with cinnamon, lemon juice, and ripe bananas baked into a tender quick bread loaf. A simpler, less-sweet take on the classic.

Lighter cocoa brownies sweetened with liquid sweetener and applesauce instead of excess sugar, delivering chocolate satisfaction with a tender cake-like crumb.

Classic peanut butter cookies with crackly criss-cross tops, crisp edges and a soft chewy middle. A chilled dough builds deeper flavor and prevents spread.

Chocolate mayonnaise loaf cake is a Depression-era American classic with an unbelievably moist crumb. The mayo (which is just eggs and oil) replaces butter and eggs in this fudgy 8-ingredient bake.

Crisp sugar cookies: thin, snappy roll-out cookies with vanilla and a hint of lemon, sprinkled with sugar before baking. Old-fashioned cookie jar staple that holds intricate cutter shapes.

Chewy coconut oatmeal cookies with rolled oats, shredded coconut, and a mix of brown and white sugars for sweetness and caramel notes. Pantry-staple cookies ready in 25 minutes.

Strawberry banana scones with fresh fruit folded into a tender, biscuit-style dough. Mashed banana and chopped berries keep these scones moist and naturally sweet, no glaze required.

Buttery lemon scones with bright fresh lemon zest packed into every bite, a tender three-times-sifted crumb, and golden cream-brushed tops. A genuinely lemon-forward scone, not a hint.

Moist banana pecan bread for the bread machine, with sour cream for tang, mashed ripe bananas for sweetness, and toasted pecans folded in at the beep.

Lower-fat banana bread with fresh berries, made with whipped egg whites instead of whole eggs and just a third cup of margarine. A lighter quickbread that stays moist for days.

Orange sourdough muffins with banana, shredded coconut, and a tangy starter base. A clever way to use sourdough discard for tropical-flavored breakfast muffins.

Sugar-free peanut butter cookies sweetened with liquid sweetener instead of granulated sugar. Diabetic-friendly, just one bowl, ready in 25 minutes start to finish.