10,000 baking recipes

Three-layer Southern coconut cake with a tangy crushed-pineapple filling and billowy seven-minute frosting. An almond-scented butter cake stacked with grated coconut between every layer.

Syd's banana bread is a tender old-school loaf made with shortening, sour milk, mashed bananas, and a half cup of chopped walnuts or pecans. The kind of recipe passed down on a stained index card.

Korean jujube rice cakes made with just two ingredients: dried jujubes kneaded with glutinous rice flour and steamed. Soft, chewy, and naturally sweet with no added sugar.

Old-fashioned buttermilk pie with a creamy, tangy custard filling and a candy-crackle top. The Southern dessert that turns six pantry ingredients into a slice of church-supper history.

Low-fat berry muffins studded with fresh raspberries and warm cinnamon, finished with a tart lemon glaze. A lighter breakfast bake with crisp tops and tender, fruit-flecked crumb.

Little phyllo cheesecakes with crispy buttered pastry shells filled with orange cream cheese and topped with orange marmalade. No-bake filling, make-ahead friendly bite-sized desserts.

Lamingtons, the classic Australian treat, squares of tender almond butter cake dipped in chocolate icing and rolled in shredded coconut. Pillowy, chocolatey, and snowy with coconut in every bite.

Chocolate angel food layer cake baked in heart-shape pans. Fat-free, cloud-light, cocoa-scented sponge made with egg whites and cake flour. No butter, no yolks.

Chocolate pumpkin muffins fold semisweet chips and solid-pack pumpkin into a cinnamon-spiced batter, baked hot for tall, tender tops finished with a chopped nut crunch on every cap.

Moist, fluffy and savory scones are a great accompaniment along with your main course or a handy and tasty snack.

Authentic hummus me tahini: chickpeas pushed through a sieve and whipped with tahini, lemon, olive oil, and garlic. Traditional Greek-Mediterranean method.

Genoise sponge cake soaked in Amaretto and filled with whipped chocolate ganache. A classic French-Italian dessert with lemon zest in the cake and piped chocolate decoration.

Classic double-crust apple pie with cinnamon, nutmeg, and fresh lemon juice in a buttery pate brisee shell. Three pounds of Northern Spy or McIntosh apples baked golden and bubbling.

Russian tea cakes (also called Mexican wedding cookies): buttery nut-studded shortbread balls rolled twice in powdered sugar. A classic holiday cookie tin staple in 30 minutes.

Corn flake macaroons with grated peanuts and almond extract. Flourless drop cookies that bake up crispy on the edges and chewy in the center. No coconut, no flour, just crunch.

Soft, buttery homemade yeast rolls shaped into crescents and baked golden brown. A classic from-scratch dinner roll with a velvety-smooth dough and three rises for the lightest texture.