4,018 baked recipes

Old-fashioned hickory nut drop cookies with sour milk, raisins, and chopped nuts in a soft, cakey dough. A heritage Midwest recipe with buttery, wild nut flavor.

Nanny's Irish soda bread made with sour cream instead of buttermilk for an extra-tender crumb. Studded with raisins and lightly sweetened with sugar and vanilla.

Soft drop cookies made with mashed fresh strawberries, chopped walnuts, and almond extract, finished with a rosy pink strawberry glaze. Three dozen cookies that taste like summer.

Buttery carob pound cake made with whole wheat flour and honey instead of refined sugar. Baked in a tube pan until dense, moist, and rich with warm, toasty carob flavor.

Cereal crunch coffee cake with crushed wheat flakes baked into the batter and a cinnamon-cereal crumble on top. A lighter brunch cake with raisins, brown sugar, and a hint of nutmeg.

Coffee cake with a hidden filling of dried figs, walnuts, brown sugar, and cinnamon baked between layers of vanilla batter. A sweet surprise in every slice.

Sugar and spice apple nut cake, a one-bowl single-layer cake loaded with chopped fresh apples, warm cinnamon and nutmeg, and crunchy nuts, baked in a square pan.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

Savory couscous pancakes spiced with ground coriander, cooked in butter until golden. Serve alongside ratatouille or grilled vegetables for a Mediterranean-inspired brunch or light dinner.

Whacky cakes are the Depression-era chocolate classic reworked for a pizzelle iron: no eggs, no butter, no milk. Vinegar and baking soda do the lift. Vegan, fast, kid-friendly.

Homemade pancake batter from scratch with flour, egg, milk, and shortening. Double-sifted dry ingredients make thick, light pancakes every time.

A good friend of mine introduced this recipe to me, I made this cookies following the ingredients, really nice, different from the cookies I made before, very worthful to try!

Oats cranberry muffins use prune puree instead of oil or butter, keeping them low in fat but moist and tender. Hearty oats, tart cranberries, and just egg whites make a wholesome muffin that doesn't taste like a compromise.

Black pepper cream biscuits: flaky buttermilk biscuits topped with a cream wash and a bold crack of coarse pepper. Savory biscuits that hold up to gravy, eggs, or a slab of ham.

Blueberry breakfast cake baked in a loaf pan with fresh or frozen berries folded into a simple batter. A tender, not-too-sweet coffee cake that slices beautifully for brunch.

Chocolate pound cake made with melted German chocolate, butter, and a hint of almond extract. Dense, rich, and baked in a Bundt pan with no frosting needed.