10,000 baked recipes

Chocolate madeleines: classic French shell-shaped tea cakes made with semi-sweet chocolate, butter, and cake flour. Delicate, buttery, and with a tender crumb under a crisp edge.

Mystery cake is a self-saucing chocolate pudding cake: pour batter into a pan, sprinkle cocoa sugar on top, then douse with cold coffee. As it bakes, the topping sinks into pudding under a tender cake layer.

Betty Crocker pancakes from scratch using the original 6th Edition Cookbook recipe. Fluffy, golden, and ready in 25 minutes with basic pantry ingredients. Includes 5 variations.

Icelandic three grain brown bread made with rolled oats, rye flour, and whole wheat in a buttermilk batter. A no-knead, no-yeast quick bread with dense, earthy flavor and a tender crumb.

Pineapple breakfast bread bakes up tender with crushed pineapple, buttermilk tang, and a warm hit of cinnamon. Cut-in butter gives it a scone-style crumb. Serve warm with cream cheese spread.

Fluffy whole wheat blueberry pancakes with just 5 minutes of prep. Made with low-fat milk and minimal oil, these are a fiber-rich breakfast the whole family will love.

Rich date-nut chocolate chip cookies with brown sugar, chopped dates, walnuts, and flaked coconut. A loaded drop cookie with deep caramel sweetness and chewy texture.

This moist yet delicious coffe cake is made with whole wheat flour, oat bran, applesauce, peanut butter, chocolate chips and several kinds of dried fruits. It's great for breakfast or a healthy yet tasty snack with a cup of coffee or tea.

Cheddar bay biscuit copycat made with Bisquick, sharp cheddar, and a garlic-herb butter brush. Red Lobster-style scones in 30 minutes with that signature buttery garlic finish.

Soft persimmon cookies with warming cloves and cinnamon, packed with raisins and nuts. Old-fashioned fall harvest treat.

Sesame biscotti with toasted sesame seeds baked into a crisp, twice-baked Italian cookie. Low-fat with no butter or oil, just eggs and vanilla. Perfect for dunking in coffee or tea.

Traditional Chinese almond cookies with crumbly texture, pressed with apricot pits or whole almonds. Refrigerated slice-and-bake dough keeps for weeks.

Spritzgeback are classic German pressed butter cookies flavored with almond extract. Pipe them through a cookie press for decorative shapes, then bake until just golden.

Macadamia mandelbrot with orange juice, orange zest, and almond extract, twice-baked into crisp, crunchy cookies. A tropical twist on the classic Jewish biscotti.

Old-fashioned seed cake with caraway, sesame, and coconut baked into a buttery vanilla sponge. A traditional British tea-time treat that comes together with pantry staples.

White chocolate macadamia cookies with chunky white chocolate pieces and coarsely chopped unsalted macadamias in a brown sugar butter dough. Rolled, flattened, and baked golden.