10,000 baking recipes

Passover cheesecake with a chocolate macaroon crust, creamy lemon-brightened filling studded with Brazil nuts, and a vanilla sour cream glaze. Flourless and fully kosher for the holiday table.

Whole wheat French bread baguettes with a golden egg-wash crust. Hand-kneaded, naturally risen, and freezer-friendly. Four long loaves from one simple dough.

Traditional German sand tarts rolled paper-thin, cut into diamonds, brushed with egg white, and topped with cinnamon sugar and a pecan half. Crispy, buttery holiday cookies.

Passover sponge cake with pineapple juice concentrate, almonds, lemon and orange zest, made with potato starch and cake meal. Light, airy, and flour-free.

Potato focaccia with paper-thin red potato slices, Parmesan, rosemary, and anchovy paste baked into a soft, pillowy dough made with mashed potatoes for extra tenderness.

Croatian poppy seed povitica with a yeasted sweet dough stretched paper-thin and rolled around a honey-sweetened poppy seed filling. Traditional Eastern European holiday bread.

These cookies have many names: Butterballs, Russian Teacakes, etc. In New Mexico, they are "Polvorones" which is Spanish for "Dust Balls".

Chewy, golden homemade bagels boiled then baked to crusty perfection. Includes whole wheat, pumpernickel, onion, and seeded variations. Makes 12 bagels from scratch.

Cheddar bread ring made with sharp cheddar cheese and bread flour, shaped into a ring mold and baked golden. Soft, cheesy yeast bread with a crisp crust option.

My version of easy cinnamon rolls that used a box of cake mix.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

All-butter pie crust with egg yolk for a rich, flaky pastry. Includes instructions for single crust, double crust, pre-baked shell, and five decorative edging styles.

Raspberry ribbon cheesecake on a chocolate wafer crust with a layer of homemade raspberry sauce baked inside and fresh berries on top. A showstopper dessert.

Home-canned peach pie filling spiced with cinnamon, cloves, and nutmeg, with apple and golden raisins for body. Four pints from one canning session means peach pie any month of the year.

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.

Traditional holiday fruitcake loaded with raisins, currants, citron, and pecans, enriched with sherry, honey, and orange marmalade. Baked low and slow, best after aging.