1,908 base recipes

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A big-batch bran muffin batter with three types of bran, buttermilk, molasses, and raisins that keeps in the fridge for up to 2 months. Scoop, bake, and enjoy warm muffins any morning.

Moist two-layer chocolate cake with a bright orange zest frosting. Boiling water in the batter creates an extra-tender crumb. Drizzle with orange liqueur for special occasions.

Hefty chocolate pound cake with sweetened condensed milk for extra richness, baked in a tube pan and topped with a cooked cocoa frosting that sets with a glossy snap.

Loaded drop cookies packed with chocolate chips, butterscotch chips, coconut, oatmeal, nuts, and candy-coated chocolates on top. These kitchen sink cookies have everything but the sink.

A two-layer cocoa cake with a cooked fudge frosting made the old-fashioned way, heated to soft-ball stage and beaten until thick. Cake flour keeps the crumb feathery light against that dense, candy-like frosting.

Classic chicken fricassee simmered with carrots, onions, and bay leaf in a thick, savory gravy topped with light, fluffy homemade dumplings. Pure old-fashioned comfort in one pot.

Hearty date bran muffins made with whole wheat flour, applesauce, and bran cereal for a fiber-packed breakfast you can feel good about. Naturally sweetened and freezer-friendly.

Old-fashioned chocolate sheet cake with a boiled cocoa frosting that goes on while everything's still hot. Buttermilk keeps it moist, chopped nuts add crunch. Ready in under an hour.

Pepsi-Cola cake is a fudgy chocolate sheet cake made with real Pepsi, buttermilk, cocoa, and mini marshmallows, topped with a broiled peanut butter and brown sugar frosting studded with chopped peanuts.

Fruit basket cookies packed with candied cherries, dates, dried apricots, golden raisins, pecans, and walnuts in a brown sugar butter dough. A chewy, fruited holiday cookie.

Classic three-layer white cake with vanilla and almond extract, topped with rich chocolate frosting. A heritage recipe using egg whites for a pure, snowy crumb.

Rich chocolate cake with melted chocolate, pecans, and a hint of red food coloring, topped with homemade chocolate pecan frosting. A Southern classic from scratch.

Toffee crunch chocolate chip cookies with oats, chopped toffee candy bars, pecans, and semi-sweet chocolate. Made in a food processor for fast, even mixing and chewy-crisp texture.

Swiss Aargau carrot cake made with ground almonds, grated carrots, kirsch, and cornstarch instead of flour. Finished with apricot glaze, fondant icing, and marzipan carrots.

Microwave pecan pie bars: shortbread base, chewy pecan filling, and a semi-sweet chocolate topping. 28 bars cooked entirely in the microwave, ready in 30 minutes.