10,000 baking recipes

Old-fashioned spiced cupcakes made with brown sugar, sour milk, raisins, and nuts. Warm cinnamon, nutmeg, and cloves in every bite. Frost with your favorite icing.

Soft, moist velvet pumpkin cake made with Bisquick, canned pumpkin, and vanilla, served warm with sweetened whipped cream. A cozy fall dessert ready in one hour.

Buttery coffee pecan muffins with dark brown sugar and instant coffee dissolved right into the batter. Crunchy, nutty, and ready in 40 minutes for a grab-and-go breakfast.

Old-fashioned date and nut drop cookies spiced with cinnamon and cloves, made with egg yolks and buttermilk. A chewy, fruit-studded holiday cookie with a nostalgic name.

Butter-rich nutmeg sugar cookies made with a blend of all-purpose and cake flour, rolled thin, and topped with a sparkling sugar crust. Crisp, fragrant, and deeply buttery.

Classic whoopie pies with soft chocolate cake rounds sandwiched around a fluffy marshmallow cream filling. A New England bakery favorite made from scratch at home.

Nut gingerbread with molasses, brown sugar, and ground ginger topped with chopped nuts and a brown sugar crust. A warmly spiced, old-fashioned cake that fills the kitchen with aroma.

Taffy apple cookies are buttery bite-sized cookies on toothpicks, dipped in melted caramel and rolled in chopped nuts. Holiday party trick that looks like mini caramel apples.

Non-fat blueberry muffins made with egg whites, skim milk, and zero added oil or butter. Tender low-calorie breakfast muffins that don't taste like deprivation.

Rich bittersweet chocolate cake that makes its own mousse-like frosting from the same batter. Just 8 ingredients, no mixer tricks, and it keeps in the fridge for days.

Fruit yogurt scones use plain yogurt and lemon zest to create tender, lightly tangy mini scones studded with plumped raisins or dried cranberries. Smaller than a tea-room scone, perfect for buttering warm. Ready in about 22 minutes.

Old-fashioned apple ring fritters: peeled apple slices dipped in a quick milk-and-egg batter, pan-fried in shortening until golden, and dusted with cinnamon sugar. A 30-minute dessert from grandma's kitchen.

German chocolate pound cake with a dense, buttery crumb made from cake flour, buttermilk, and melted German sweet chocolate. Baked low and slow in a tube pan for a tender, fine-textured slice.

Cherry-pistachio biscotti studded with tart dried cherries and bright green pistachios, brightened with lime zest and twice-baked to that classic dunkable crunch. Holiday cookie tin material.

Snowdrop chocolate crinkle cookies with unsweetened chocolate, oil, and a powdered sugar coating that cracks open as they bake. Holiday cookie classic.

Sparkle cookies rolled in red and green sugar for a festive Christmas look. Made with cookie mix, almond extract, and cream of tartar for a soft, tender bite. Makes 4 dozen.