10,000 baked recipes

Light angel food cake rolled with a tangy lemon cream filling made from sweetened condensed milk and whipped topping. A stunning no-fuss dessert that starts with a box mix.

Pennsylvania Dutch corn fritters with kernel corn, creamed corn, and whipped egg white for a light, golden crust. Skillet-fried in about 2 minutes per batch.

These ideal breakfast muffins are not too sweet and very moist. Oats and whole wheat flour add extra fibre and nutrients, but the muffins still come out nice and fluffy. Burst of blueberries are in every singe bite.

Try this healthy chocolate zucchini bread, moist, chocolaty and delicious, also it is much lower fat and calories!

Buttery slice-and-bake cookies studded with candied fruit, walnuts, and raisins. Freeze the dough ahead, slice thin, and bake for festive sparkle in every bite.

Double peanut butter sandwich cookies with peanut butter in the dough and between two slices. A slice-and-bake cookie with freezable dough for make-ahead baking.

Moist tube pan cake packed with chopped apples and chocolate chips, spiced with cinnamon, nutmeg, and cocoa. Bakes low and slow for a tender crumb. The fall baking recipe you didn't know you needed.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Blueberry snack cake with cinnamon, lemon zest, and flour-coated berries that stay suspended in a tender crumb. A one-bowl bake great for picnics and lunchboxes.

Twice-baked Italian biscotti loaded with almonds and walnuts, spiked with dark rum and amaretto. Crunchy dunking cookies with warm cinnamon spice, perfect for coffee or dessert wine.

Double chocolate walnut biscotti with cocoa powder and semi-sweet chocolate chips baked twice for a crisp, crunchy cookie. Dusted with powdered sugar and perfect for dunking in coffee.

Teddy bear shaped oatmeal cookies decorated with icing faces and candy noses. A fun baking project kids love, made with brown sugar, oats, and real butter.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Oat-pecan praline cookies with molasses, maple extract, and brown sugar. Chewy oat cookies loaded with chopped pecans and topped with a pecan half, baked to a deep golden brown.

Chocolate-dipped biscotti flavored with Pernod, bourbon, and anise seed with chopped almonds baked twice for a crisp, crunchy snap. Dipped in melted chocolate chips the day they're served for a glossy finish.

Cream cheese marbled brownies with chopped nuts. A sweet chocolate batter swirled with tangy cheesecake filling, topped with more brownie batter, and zigzagged into marble. Old-fashioned bakery classic.