5,224 baked recipes

Two-ingredient biscuits using Missouri Mix and water. Kneaded, cut, and baked in just 20 minutes for a dozen fluffy, golden biscuits with almost no effort.

Lapland biscuits, a vintage popover-style breakfast bake with airy soufflé-like centers and crisp edges. Just seven pantry ingredients, served warm with butter and jam.

Three-ingredient garlic knots made from pizza dough, rolled in garlicky olive oil and baked golden in under 10 minutes. Soft, chewy, and impossibly easy.

Homemade croutons and croutes from French or Italian bread, tossed in extra-virgin olive oil and baked until golden and crisp. Two essential bread toppers, one simple method.

Buttery toasted breadcrumb topping with parsley for casseroles. Three ingredients, five minutes, and every baked dish gets a golden crunchy crust.

Vanilla wafer pie crust with melted butter, lemon zest, and sugar pressed into an 8-inch pan. A quick no-bake crust with a subtle citrus twist that pairs beautifully with cream pies and cheesecakes.

Hot water pie pastry using the whipped shortening method. Boiling water and milk create a smooth, easy-to-handle dough for a flaky two-crust pie without the fuss of traditional cold methods.

Easy oil pie crust with just four ingredients and no butter to cut in. This no-chill pastry rolls out fast for any single-crust pie.

Food processor pastry makes a flaky pie crust in minutes with just flour, salt, shortening, and cold water. Pulse to coarse meal, add water, chill, and roll. No hand-cutting butter required.

Traditional Amish Friendship Bread starter that lives on your counter for 10 days, then splits into four batches to share. The foundation for sweet, tangy quick breads.

Homemade fortune cookies: thin crisp wafers cooked on a skillet, folded around your own paper fortunes while still pliable. A party project for Lunar New Year or kids' birthdays.

Edible cake-decorating roses and leaves shaped from a marshmallow-and-powdered-sugar fondant. A budget-friendly alternative to professional gum paste for birthday and wedding cakes.

Favorite never fail pie crust uses shortening, vegetable oil, and a touch of corn syrup for a tender, flaky crust that rolls out without tearing. Beginner-friendly and forgiving.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Toasted country bread brushed with olive oil and oven-toasted until golden, the base for bruschetta and tomato salad toasts. Two ingredients, restaurant-quality crunch.

Quick homemade focaccia topped with olive oil, garlic, kalamata olives, and rosemary. Uses store-bought pizza dough for rustic Italian flatbread in 20 minutes.