10,000 baking recipes

Chocolate and nut crumb cake built on a yellow cake base with a buttery cinnamon-chocolate-chip-nut crumble baked into the top. Semi-homemade dessert with bakery-style results.

Inagami-pakwejigan is a traditional Ojibway soft cornstarch porridge served warm with margarine and sunflower seeds. A simple, gluten-free Native American dish ready in 15 minutes.

Grilled angel food cake with skewered nectarines basted in lemon-sugar glaze and fresh blueberries. A light summer grilled dessert with caramelized fruit and toasted cake.

Chocolate mint sticks: a three-layer holiday bar with a fudgy brownie base, a bright green peppermint buttercream middle, and a glossy chocolate glaze on top. A Christmas-cookie classic.

Christmas chocolate cookies with unsweetened chocolate, brown sugar, cinnamon, cloves, and chopped nuts. A flourless-light, brownie-textured holiday drop cookie spiced for the season.

Soft orange oatmeal cookies with fresh orange zest, orange juice, nutmeg, and quick oats. A citrusy Southern-style drop cookie with a chewy, golden edge.

Pinon cookies bake into light sponge-like rounds topped with toasted pine nuts, made from just eggs, sugar, flour, and pignoli. Italian-style cookie with an elegant payoff.

A delicate almond cookie bar to serve with, or after, dessert.

Millionaire's shortbread with a buttery shortbread base, chewy homemade caramel middle, and a smooth chocolate top. Three layers of British confection in every square.

My husband's baseball team prefers these cookies to chocolate chip..... if I make anything else, I have to have Alabama's too!

Honey lemon sponge cake is a take on Japanese castella (kasutera): a tall, springy, honey-sweetened sponge brightened with lemon. Whipped eggs alone give it lift, no butter needed, for a delicate, fine-grained crumb.

Heavenly cream cake built from a store-bought angel food cake split into three layers, filled with vanilla pudding, and draped in a quick homemade chocolate sauce that pools on the plate.

Old-fashioned raisin pie with brown sugar, walnuts, and a hit of orange drink mix in the filling. The double-crust country dessert often called funeral pie for its long shelf life.

Fat-free multigrain pancakes with whole wheat flour, cornmeal, oatmeal, and a tangy buttermilk-sour cream base. A high-fiber breakfast that beats heavy diner pancakes.

Chocolate-coconut macadamia pie: a Hawaiian-style dessert pie with semi-sweet chocolate chips, shredded coconut, and dry-roasted macadamia nuts in a brown sugar custard. Tropical pecan-pie territory.

Six-ingredient oatmeal cookies with butter, orange zest, and almond extract pressed with a fork and baked golden. No flour, naturally gluten-friendly, and impossibly tender with a sandy, melt-away texture.