5,224 baked recipes

A wonderful recipe that will make your breakfast or lunch a lot more enjoyable!

Not a good picture but any pic.is better than none. My beer bread comes out light and very tasty not dark like this.

Love these biscuits! The texture was just wonderful, so flakey. So much better than those store-bought ones. This will be my go-to recipe for making biscuits.

Cinnamon-raisin breakfast biscuits use silken tofu in place of butter for a vegan, dairy-free quick bread sweetened with apple juice and maple syrup. Whole wheat, walnut-studded, brushed with syrup glaze.

Easy rhubarb dump cake with just 4 ingredients: fresh rhubarb, sugar, yellow cake mix, and whipping cream. A no-fuss spring dessert with a tender cake top and jammy fruit bottom.

Chopped apples and chopped cranberries help these low fat muffins to burst with complimentary flavors.

Mary Rogers's sourdough biscuits use an overnight starter sponge for a tender, tangy biscuit with a soft crumb. A pioneer-style overnight rise that beats any quick biscuit hands down.

Lemony cranberry cornmeal muffins balance tart fresh cranberries against bright lemon zest in a cornmeal-buttermilk batter, kept light by whipped egg whites and non-fat sour cream.

Hearty muffins packed with whole wheat flour, bran, and finely chopped apples. Sweetened with sorghum syrup for molasses-like depth and moist crumb.

Cold lunch biscuits are sturdy, lightly sweetened lunchbox biscuits made with milk, shortening, and a stiff flour dough. Bake them once and they keep for weeks in a tin.

Two-ingredient whole wheat biscuits combine homemade wheat quick mix with milk for a quick rolled biscuit baked golden in 15 minutes. The 2-ingredient pantry biscuit shortcut.

A few small twists make a much healthier but still decadent chocolate pudding cake. Wole wheat flour adds some fibre, using half butter and half olive oil cuts down the amount of saturated fat without losing the buttery flavor and moist texture. Spoon the warm and rich chocolate sauce over the pudding cake before serving.

Berry muffins with whole wheat, bran, and fresh strawberries or blueberries. A high-fiber, low-fat breakfast bake sweetened with strawberry yogurt and crowned with crunchy pecans.

This scrumptious appetizer is made with cornmeal, buttermilk and zucchini.

Wholesome whole wheat berry muffins with cranberries or blueberries, naturally sweetened and fiber-rich for a hearty breakfast that actually keeps you full.

These cookies are so moist and flavorful. The most important part is they are fat-free. They will well satisfy your sweet tooth while give you lots of yummy goodness.