10,000 baking recipes

Jumbles are old-fashioned filled sandwich cookies, two rolled rounds enclosing a smear of grape jelly with three peek-a-boo windows cut into the top. Vintage pantry treat.

Applesauce nut bread with brown sugar, chopped nuts, cinnamon, and an unexpected pinch of dried mint. A tender, fragrant quick bread that slices like coffee cake.

Whole wheat Irish soda bread made with graham flour and tangy buttermilk, no yeast or rising time. Just six pantry staples, a quick knead, and a deep cross scored on top for that signature rustic loaf.

A classic white layer cake made with egg whites for a pure, snowy crumb. Tender, light, and vanilla-scented, ready for your favorite frosting.

Apricot poppy seed muffins use a clever shortcut: a jar of apricot baby food gives the batter even fruit distribution and a tender, almost cake-like crumb dotted with crunchy poppy seeds.

Cold water chocolate cake with melted unsweetened chocolate, butter, and a splash of cold water for an exceptionally tender, light crumb. A heritage two-layer cake recipe.

Great for breakfast or anytime with a hot cup of java.

Buttery lemon anise biscotti: twice-baked Italian cookies flavored with bright lemon zest and warm anise. Crisp, dry, and made for dipping in coffee or sweet wine.

Rolled molasses cookies spiced with cinnamon and ginger, cut into shapes and baked until firm. A classic roll-and-cut cookie with deep, dark molasses flavor and a crisp edge.

Buttermilk waffles whip a simple batter of flour, buttermilk, eggs, and a full cup of butter for ultra-rich, crisp-edged Belgian-style waffles. Classic weekend brunch recipe.

Strawberry rhubarb coffee cake with a cooked sweet-tart fruit filling layered through a tender buttermilk cake, all under a buttery crumb topping. A 13x9 brunch cake that puts spring strawberries and rhubarb to work.

Chocolate mayonnaise cake with a caramel-like brown sugar frosting. The mayo keeps this old-fashioned cake incredibly moist without eggs or butter in the batter. Frost immediately for the best texture.

Old fashioned ginger muffins made with molasses, cinnamon, cloves, and ground ginger. A cup of hot water creates a tender, moist crumb that tastes like classic gingerbread in muffin form.

Maple walnut poundcake with a cinnamon walnut streusel swirl and pancake syrup sweetening the batter. A dense, tender tube-pan cake that makes its own maple glaze as the streusel melts during baking.

Old-fashioned sugar cookies with a dual-sugar dough of granulated and powdered sugar, flattened with a sugar-dipped glass. Tender, crackly-topped, and buttery.

Prepare breakfast like a pro, and serve with your choice of syrup!