10,000 baked recipes

Buttermilk corn muffins with a kick from green chilies and melted cheddar cheese. Soy flour adds extra protein to these quick and easy savory muffins.

Honey apple pancakes use apple juice instead of milk and honey instead of sugar for naturally sweet, dairy-free pancakes scented with apple pie spice. Fluffy, fragrant, ready in under 30 minutes.

Orange cranberry bread with yellow cornmeal for a slightly gritty crumb, fresh cranberries simmered with orange zest and sugar, then folded into a tender quick bread.

Fairy cookies made with both powdered and granulated sugar, margarine, and oil for a melt-in-your-mouth texture. A big batch sugar cookie recipe that bakes up light, tender, and crisp.

Big, bakery-style chocolate malted cookies loaded with both semi-sweet and milk chocolate chips plus malted milk powder and chocolate syrup. That old-fashioned malt shop flavor in cookie form.

Buttercream filled oatmeal sandwich cookies: chewy oat-and-corn-syrup rounds sandwiched around a silky cooked-yolk buttercream. Bakery-style sandwich cookies for tins and dessert trays.

Glazed orange butter cake made with cake flour and cornstarch for ultra-tender crumb, scented with fresh orange juice and zest, then drizzled with a tangy orange glaze. The bright citrus cake worth pulling out the stand mixer.

Butterscotch dandy cake folds homemade hard-ball butterscotch syrup into a tender two-layer cake, then crowns it with a cooked brown sugar buttercream. A real-deal Southern butterscotch cake from scratch.

This rich, moist chocolate cake comes together in just 20 minutes of baking time, topped with a smooth, fudgy icing that seeps into the cake for extra decadence. Perfect for last-minute gatherings or a quick dessert craving!

Spiced applesauce bars studded with raisins and walnuts, topped with decorative walnut halves before baking into soft squares.

A three-layer chocolate cake with cocoa and walnut extract, blanketed in fluffy marshmallow icing and showered with chopped black walnuts. All the joy of an ice cream sundae, no melting required.

Pineapple upside-down cake with a butterscotch brown sugar base, pineapple rings, and maraschino cherries baked in a round pan. Served warm with whipped cream.

Sophisticated British cake layered with armagnac-soaked prunes, diced apples, and almond streusel topping. Prunes soak overnight for deep flavor. Dust with icing sugar before serving.

Italian almond-hazelnut biscotti twice-bake to crisp dipping cookies with lemon zest, almond extract, and toasted nuts. Lower-fat traditional Italian style, keeps a month in a tin.

Whole wheat apple loaf sweetened with honey, made with buttermilk, wheat germ, and grated fresh apples. A wholesome quick bread with cinnamon and lemon zest.

Buttery chocolate madeleines with a Kahlua syrup brush for extra moisture. These shell-shaped French cookies stay fresh for days and freeze beautifully.