10,000 baked recipes

Soft molasses cookies use sour cream and a generous pour of molasses for the pillow-soft texture grandmas swore by. Spiced with ginger and nutmeg, rolled and cut from a chilled dough.

Moist dill yeast bread with cottage cheese in the dough, fresh dill weed, and a buttered crust. Makes 4 large loaves, perfect for sharing or freezing. Soft, tangy, herb-flecked.

Lemonade cookies made with frozen lemonade concentrate in both the dough and the buttercream frosting. Tangy, buttery drop cookies with a citrus punch.

Homemade fig newtons with a chewy brown-sugar cookie wrapped around real fig jam cooked with lemon. The classic lunchbox cookie made fresh, no preservatives required.

Thin, crisp Swedish cookies brushed with egg white, dusted with cinnamon-clove sugar, and topped with a whole almond pressed into each one. Lemon zest brightens the buttery dough. Ready in 25 minutes, makes 2 dozen.

Jewelled fruitcake studded with candied cherries, pineapple, dried apricots, and pecans in a mincemeat batter with sweetened condensed milk. A festive holiday cake.

Cranberry surprise loaf with a hidden cream cheese layer tucked between cranberry-walnut quick bread. Cut it open and the creamy center steals the show.

Chocolate sweetheart sandwich cookies with cocoa dough puffed and crackled, filled with vanilla buttercream. Homemade Oreo-style cookies with a rich, creamy center.

Moist spice cake made with apricot baby food and puréed canned apricots, topped with boiled brown sugar icing.

Official Government Chocolate Chip Cookie Units recipe

Artichoke spice bread with pureed artichoke hearts, orange juice, currants, and walnuts spiced with cinnamon, nutmeg, and cloves. A uniquely moist quick bread.

Steamed Boston brown bread made with cornmeal, rye flour, whole wheat flour, molasses, and buttermilk. Cooked in coffee cans for three hours for a dense, moist, no-oven loaf.

Crunchy twice-baked biscotti loaded with chopped Heath bars, pecans, and butterscotch extract. Makes 36 to 48 cookies that are built for dunking in coffee, tea, or hot cocoa.

Old-fashioned fluffy pancakes made with lard for extra-tender, crispy-edged stacks. Seven ingredient batter that comes together in ten minutes for breakfast or brunch.

Crunchy Italian-style biscotti made with coarse yellow cornmeal, toasted almonds, anise liqueur, and aniseed. Twice-baked for that signature snap, built for dunking in espresso or Vin Santo.

Tender rolled sugar cookies made with Neufchatel cheese, brown sugar, and butter-nut flavoring. Cut into shapes and decorate with a simple powdered sugar icing. Great for holidays.