10,000 baking recipes

Honey pecan snaps spiced with cloves, cinnamon, and ginger, rolled in sugar and baked golden. Crisp edges with a chewy, honey-sweet center.

Zucchini Maple Bread: a lighter, whole-grain loaf with maple extract, walnuts, raisins, and a topping of sesame seeds. Only two tablespoons of oil and buttermilk for tenderness.

Additive Devil's Food Cake with Caramel Filling recipe

Three-layer red velvet cake with buttermilk, cocoa, and vinegar topped with a cooked flour white icing. Old-fashioned Southern style with an ermine frosting that's not too sweet.

Frosted ginger cookies with molasses, cinnamon, cloves, and a brown sugar buttercream frosting. Soft, chewy spice cookies with a caramel-like finish on top.

Dried apple pie reconstitutes dried apple slices in fresh apple cider, then bakes them under a flaky double crust with cinnamon and nutmeg. The Appalachian winter pie made when fresh apples are out of season.

Spumoni slice-and-bake cookies with three layered doughs: cherry pink, chocolate, and pistachio green with rum flavoring. A colorful Italian-inspired Christmas cookie.

Mango upside down cake: ripe mango slices over brown-sugar caramel under a tender vanilla cake. The tropical answer to pineapple upside-down cake.

Overnight cookies are an icebox dough divided into four flavors: coconut, peanut butter, dates, and spice. Roll, chill, then slice and bake for fresh cookies any time the craving hits.

Fresh and local peaches finally hit the market, we got some last week, and this is the first cake that I made with those yummy peaches. I used most whole wheat flour, 1/3 butter, 1/3 olive oil and 1/3 applesauce, which made this coffee cake super moist and delicious.

Classic peanut butter cookies with the signature fork crisscross top, made with butter, equal parts brown and granulated sugar, and a full cup of peanut butter. Yields five dozen and freezes well.

Jalapeño yeast corn muffins are vegan corn muffins made with silken tofu, nutritional yeast, and chopped fresh jalapeño. Egg-free, dairy-free, ready in 45 minutes. Twelve muffins per batch.

Buttery bundt cake studded with poppy seeds and swirled with sweet filling, delivering bakery-quality texture without the fat thanks to buttermilk tang and fluffy egg whites.

Old-fashioned oatmeal chocolate chip cookies made with shortening for extra-chewy texture. A from-scratch drop cookie recipe that makes three dozen.

Chocolate cookies shaped like pine cones with melted chocolate and overlapping toasted almond slices. A show-stopping holiday cookie project that looks like woodland art.

Blueberry oatmeal drop biscuits scoop a wholesome whole wheat dough with rolled oats, oat bran, and fresh berries onto sheet pans. Hearty breakfast biscuit that eats like a giant cookie.