10,000 baking recipes

French gaufrette wafer cookies with whipped cream, vanilla, and powdered sugar, baked on a pizzelle iron. Crispy, delicate French wafers for ice cream cones or tea.

Yeast risen British oat cakes for a classic breakfast accompaniment. Easily made ahead for a quick warm n' serve weekday breakfast.

Cathy's whole wheat waffles bake up crisp on the outside and tender inside with a nutty wheat flavor and lift from beaten egg whites. A wholesome breakfast that holds up to maple syrup and fresh fruit.

Old-fashioned two-crust lemon pie filled with paper-thin lemon slices in a sweet, buttery egg custard. A Shaker-style lemon pie with bold citrus flavor in every golden, flaky bite.

Sourdough whole wheat pancakes with tangy fermented starter and honey-sweetened nutty flour. A great use for sourdough discard, with a feathery rise from last-minute baking soda.

Warm butter-rum sauce made with brown sugar, butter, and a splash of rum, poured over a fork-pricked pound cake so it soaks into every bite. Ready in 25 minutes.

Austrian Mozart cookies with a buttery shortbread base, apricot rum filling, and confectioners sugar. Elegant sandwich cookies with a ring-and-circle design.

Fluffy no-bake cream cheese pie whipped with vanilla and crowned with cherry pie filling. Just five ingredients, zero oven time, and pure creamy bliss.

A shortcut to New Orleans-style beignets using hot roll mix, sugar, and vanilla. Cut into squares, fried golden, and showered in powdered sugar. Makes 2 dozen.

Oatmeal raspberry bar cookies with a buttery brown sugar oat crust and crumble top sandwiching seedless raspberry jam. A simple 7-ingredient bar cookie that's easy to batch bake.

Rich puff pastry made with cream instead of water, combining regular and cake flour for tender flaky layers perfect for dessert applications.

Confetti cookies loaded with rainbow M&M chips on a classic butter-sugar dough. Soft centers, lightly browned edges, and a colorful candy-studded finish kids and adults both reach for.

Sylvia's Apple Pie features a no-fuss oil-based crust pressed right into the pan, piled high with cinnamon-sugar apples and dotted with butter. No rolling pin needed for this old-fashioned classic.

Monkey bread is the pull-apart treat everyone fights over: quartered biscuit dough tumbled in cinnamon sugar, stacked in a bundt pan, and drenched in a buttery brown-sugar caramel that bakes into sticky, gooey gold. Easy with canned biscuits.

The muffins came out super moist, soft in the inside, and golden-brown on the outside, they looked so inviting. Chunks of pink rhubarb and yellow apricots were in every bite. Great for breakfast, snack or any time during the day.

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