10,000 baked recipes

Lefse is a traditional Norwegian soft flatbread made from scalded milk, lard, and flour, rolled paper-thin and cooked on a griddle. Served warm with butter and sugar for a simple, authentic Scandinavian treat.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

All-purpose pie pastry combining vegetable shortening and butter for the best of both fats: shortening for tenderness, butter for flavor. Makes enough for two double-crust pies.

Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.

Raspberry-lemon pie with a tangy condensed-milk lemon filling layered under a glossy raspberry topping in a graham crust. The summer berry-and-citrus combination served chilled.

Layered caramel chocolate finger bars using Swiss chocolate cake mix, melted caramels, evaporated milk, and semisweet chips. Just 5 ingredients and 40 minutes for 3 dozen bars.

Sandbakelse, traditional Scandinavian butter cookies with cardamom, pressed into mini tart tins and filled with jam. Delicate, sandy-textured holiday cookies dusted with powdered sugar.

Mock apple pie made with crackers instead of apples, boiled in sugar syrup with cream of tartar. A Depression-era trick pie that tastes surprisingly like real apple pie without a single apple.

Pineapple streusel galette with fresh pineapple slices on butter pastry, topped with brown sugar crumble and brushed with warm apricot glaze. Rustic, golden, and stunning.

Sweet milk cakes made from pancake mix with extra sugar, egg, milk, and melted shortening. Quick griddle cakes with a slightly sweeter flavor than regular pancakes.

Lemon mousse cake with a tender shortbread crust and a cloud-light citrus mousse stabilized with gelatin. A three-layer chilled dessert that slices clean and tastes like spring.

Four-ingredient cookie crust with butter, flour, and sugar pressed into a sheet pan. Golden, buttery base for bars, cheesecakes, and dessert squares.

Classic Mexican tres leches cake soaked in three milks (sweetened condensed, evaporated, and whole milk) with a hint of nutmeg, topped with whipped cream and chopped nuts. The Latin American birthday cake.

Classic British teatime shortbread cookies with just four ingredients: butter, sugar, flour, and salt. Buttery, crumbly, and pale golden with the traditional fork-pricked tops.

Homemade pound cake with butter, powdered sugar, eggs, and a hint of lemon extract. Five-ingredient classic for tea, dessert, or strawberry shortcake base.

Malt bread made with self-rising flour, cocoa, molasses, brown sugar, and golden raisins in a bread machine. A dark, sticky, British-style tea bread with no yeast needed.