4,018 baked recipes

This cake is very moist, rich and decadent, and yields at least 12 servings.

This bread can either accompany or replace the Southwestem breakfast staple of refried beans topped with cheese or wrapped in a flour tortilla.

Bread machine pumpkin spice bread with real pumpkin puree, brown sugar, cinnamon, cloves, nutmeg, and allspice. Cozy fall yeast loaf with a soft crumb and warm autumn perfume.

Diabetic devil's food cake, a reduced-sugar chocolate cake with bloomed cocoa, egg substitute, and added sweetener for rich chocolate flavor without the sugar overload.

Lemony anise hyssop tea bread is a fragrant herb-laced loaf with bright citrus zest, toasted walnuts, and a tender, buttery crumb. A garden-to-table baking project for herb growers.

A rosemary foccacia is baked in a pizza pan, spread with olive oil sauteed red onion, topped with chunks of mozzarella cheese, black olives and fresh rosemary leaves. The aramo from the oven during the baking will make your neighbour wonder over to see what delicious food you are making...

Apple & Honey Scones with Sweet Cinnamon Topping recipe

Traditional flour tortillas made with lard and warm milk for a soft, pliable wrap with that authentic Mexican-style chew. Five ingredients and a hot griddle, that's all it takes.

Pressure cooker buttermilk bread steams a tangy quickbread batter into a moist tender loaf. No oven needed for this old-fashioned steamed bread.

Fresh fig muffins with a tender crumb, chopped ripe figs folded into the batter, and a tall golden top. Late summer breakfast or brunch in 30 minutes.

Rich cookies made with leftover egg yolks from angel food cake: cream both sugars with shortening, roll in sugar, flatten with glass, and bake until golden for tender rounds.

Traditional Trinidad coconut bread made with fresh grated coconut, evaporated milk, and a sugar-sprinkled crust. A Caribbean staple that's even better toasted for breakfast the next morning. Makes 2 loaves.

Emily's white cake is a tender, snow-white shortening-based layer cake from the early 1900s, leavened with stiff egg whites for fluff. The dairy-free vintage classic for birthdays and baptisms.

Nantucket donuts: classic New England cake donuts with cinnamon and nutmeg in the batter, fried golden and tumbled in a bag of cinnamon sugar. Old-fashioned donut shop nostalgia.

Traditional oatmeal muffins start with overnight soaking in sour milk for extra tenderness. Add dates or raisins, bake 25 minutes for 14 rustic muffins.

Abby's Chocolate Cake: a classic two-layer chocolate cake with sour cream for tang, frosted in cooked fluffy white seven-minute frosting. Vintage American birthday-cake territory.