10,000 baked recipes

Banana bread with a twist: chocolate chips, maraschino cherries, and plenty of nuts folded into a moist, mashed banana batter. Not your grandma's loaf, but she'd approve.

Oatmeal cookies with orange zest, walnuts, and yogurt for a lighter, citrusy twist. Chewy, nutty cookies with brown sugar and a hint of orange in every bite.

Spiced cherry biscotti studded with candied cherries and almonds, warmed with nutmeg, and dusted with cinnamon-nutmeg sugar. A ruby-flecked holiday coffee cookie.

Chocolate drop cookies are soft, cake-like buttermilk cookies made with melted unsweetened chocolate and chopped walnuts. An old-fashioned drop cookie recipe that yields 3 dozen.

Prune cake is an old-fashioned Southern holiday spice cake with chopped prunes, pecans, buttermilk, and warm spices, soaked with a buttermilk-butter sauce. Three-day rest deepens flavor.

Gluten-free shortbread made with rice flour, cornstarch, powdered sugar, and butter. Four ingredients, no wheat flour needed, and the texture is just as sandy and melt-in-your-mouth as traditional shortbread.

A classic vanilla sponge cake that gets its lift from 10 whipped egg whites and cake flour with no butter or oil. Tall, airy, and springy with a delicate vanilla crumb.

Poppy seed bundt cake with vanilla and almond extracts, finished with a bright orange-almond glaze. A versatile cake for breakfast, snacking, or dessert.

Italian anise biscotti coated in sesame seeds, pressed through a cookie press or shaped by hand. Crisp, fragrant cookies perfect for dunking in coffee or espresso.

This is an all time favorite for my family, it never lasts very long.

Blue corn biscotti studded with pistachios and pecans, flavored with anisette. Twice-baked for a crisp, crunchy Southwestern twist on the Italian classic. Built for dunking.

Sourdough pancakes or waffles made with a 12-hour overnight ferment of whole wheat flour and rolled oats. Tangy, hearty, and the perfect way to use up active sourdough starter for weekend breakfast.

Peanut muffins with a hidden jelly surprise: tender peanut-studded muffins baked around a molten pocket of fruit jam and topped with a crunchy peanut sprinkle. PB and J in muffin form, ready in about 45 minutes.

Jewish apple pecan cake layers cinnamon-spiced Granny Smith apples through a moist tube cake batter brightened with orange juice. Pareve, dairy-free, and a Rosh Hashanah favorite.

Just the right amount of everything, and well balanced flavor and texture. A great fall or winter dessert that uses seasonal cranberries and everyone will be thrilled.

Moist banana layer cake studded with grated white chocolate and topped with a banana-white chocolate frosting. Use up those overripe bananas in style.