10,000 baked recipes

Prepare breakfast like a pro, and serve with your choice of syrup!

James River buttermilk waffles with whipped egg whites for cloud-like lift. Virginia-style classic with crisp exteriors and light, tender interiors.

Pumpkin swirl bread with a cream cheese and sour cream filling layered through spiced pumpkin batter. Two loaves of fall baking at its best.

Thin, delicate cookies rolled into calla lily shapes while still warm, then filled with fresh whipped cream and a candied orange peel stamen. Edible art for special occasions.

Soft and luscious kiwi fruit muffins, perfect for a quick breakfast

San Juan County fry bread made with flour, baking powder, salt, and water. Kneaded until elastic, hand-stretched, and fried golden. Serve with stew, honey, or jam.

Light blueberry lemon snack cake with an oat streusel topping drizzled with honey. A wholesome, low-fat baked treat with bright lemon and juicy berries in every bite.

Tofu cookies are a wholesome whole wheat drop cookie sweetened with honey and built on blended silken tofu, raisins, dates, and warm spices like ginger, cinnamon, and nutmeg.

Great-Grandma's lemon cake with real butter, lemon zest and juice, and beaten egg whites folded in for a light crumb. A heirloom loaf cake recipe that makes two freezer-friendly loaves.

Eggless cocoa cake made with no butter, milk, or eggs. A depression-era style chocolate cake using vinegar and baking soda for lift, baked in a tube pan. Naturally vegan.

Granola scones studded with five-fruit cocktail, baked as one large round and cut into wedges. Crunchy granola clusters, tender crumb, and a sugar-sparkled top.

Fig envelopes made from biscuit dough folded around chopped figs, brushed with egg wash, and baked until golden. A simple, old-fashioned fruit-filled pastry pocket.

Georgia Sally Lunn, a Southern quick bread made with cake flour, shortening, and eggs. Bakes in a shallow pan and served hot in buttered squares.

Classic anise cookies build a meringue-like base from eggs whipped with sugar for 30 minutes, then rest overnight before baking into pillowy, licorice-scented Italian cookies.

Flaky biscuit dough rolled with sour cherries, sliced into pinwheels, and baked golden. Served warm with a homemade cherry sauce and ice cream or sherbet.

Clubwoman's Cake, a Depression-era egg-free and dairy-free chocolate cake made with vinegar and oil. A pantry-staples cake that mixes in one bowl with a fork and bakes up moist in 30 minutes.