4,018 baked recipes

Old-fashioned lard cookies with buttermilk and a hint of nutmeg. A heritage rolled cookie recipe with the soft, tender crumb only lard can deliver.

Soft, buttery sugar cookies with a hint of lemon zest, made with both butter and oil for a tender crumb. Cream of tartar keeps them pillowy. A holiday cookie jar classic.

A stunning three-tiered champagne cake soaked in bubbly and frosted with champagne buttercream. Built from two pans and cut into graduated layers, this is the centerpiece for weddings, New Year's, and any excuse to celebrate.

Almond Cookies: tender Italian-style cookies built on real almond paste, butter, and almond extract. Pressed flat with a sugared glass for crackled, sparkling tops. Makes 5 dozen.

Classic zucchini bread with grated zucchini, cinnamon, and a moist oil-based crumb. Bakes two 8x4 loaves at once, freezes well, and only gets better the next day.

Edna's cranberry cake with a layer of whole cranberry sauce baked between two layers of sour cream batter in a tube pan, topped with chopped walnuts. A holiday Bundt cake classic.

Pumpkin black walnut biscuits are tender Southern-style biscuits made with pumpkin puree, buttermilk, and chopped black walnuts, scented with cinnamon, nutmeg, and allspice. Subtle, savory-sweet, fall on a plate.

Old-fashioned fig-filled cookies with a honey-sweetened butter dough, rolled into strips or sandwich rounds and baked until golden. Makes 5 dozen with two shaping options.

This two-layer banana cake with buttermilk and chopped pecans bakes up incredibly moist and tender. Made with cake flour for a fine, soft crumb, it's the kind of from-scratch banana cake that wins blue ribbons.

Flaky buttermilk biscuits with fresh parsley, chives, and oregano. Cold butter cut into flour creates tall, layered biscuits with an herb-flecked crumb.

Light, airy maple chiffon cake with brown sugar, walnuts, and a browned butter frosting. Eight whipped egg whites create the cloud-like texture in this classic tube pan cake.

Special lard-based pastry dough for tourtieres (French-Canadian meat pies). A flaky, tender crust that rolls out easily and handles beautifully. Makes enough for multiple pies.

Lickety-Split Cocoa Cake: a one-bowl, eggless, dairy-free chocolate cake mixed with water, oil, and a splash of vinegar. The original Depression-era "crazy cake" that bakes up tender every time.

Quick breakfast bread loaded with cereal nuggets, raisins, and orange zest. No yeast, no kneading, just stir and bake for a loaf with crunch in every slice.

Lemon refrigerator cookies with fresh lemon juice, lemon zest, and chopped nuts. A slice-and-bake icebox cookie with bright citrus flavor that makes 6 dozen from one batch of dough.

Biscotti crocanti, traditional Italian twice-baked cookies with whole almonds and a pairing of almond and anise extracts. The classic crisp Italian biscotti for dunking in espresso or vin santo.