9,206 base recipes

Flaky buttermilk biscuits made with frozen shortening rubbed into quadruple-sifted flour. The freezer trick and gentle handling are what make these tall and tender.

Old-fashioned whole wheat brown bread with brown sugar, sour milk, and lard. A dense, hearty no-yeast quick bread with just 7 ingredients and one bowl.

Jeanne's cake stacks a tender vanilla cake on a crisp shortbread base, all wrapped in silky old-fashioned ermine frosting, the cooked-flour kind that's fluffy and far less sweet than buttercream.

Hawaiian wedding cake made from scratch with crushed pineapple, chopped nuts, and a whipped cream cheese frosting. A moist, fruity sheet cake with no butter in the batter.

Traditional Shuswap Nation bannock studded with fresh blueberries, made with just 5 ingredients and baked in 20 minutes. A simple, hearty Indigenous bread that's wonderful warm with mint tea.

Moist zucchini bread loaded with grated summer squash, brown sugar, cinnamon, and oil for a soft, never-dry crumb. Makes two freezer-friendly loaves, the classic late-summer use for garden zucchini.

No-cholesterol chocolate cake gets its tender crumb from a surprising swap: cholesterol-free mayonnaise stands in for eggs and butter. One bowl, no creaming, deep cocoa flavor with a moist tight crumb.

Honey beer cake baked in a tube pan with apple butter, orange juice, walnuts, raisins, and warm spices. A dense, fragrant cake with five layers of sweetness and a beer-malt backbone.

Aebleskiver are Danish pancake balls cooked in a special dimpled cast iron pan, with stiffly beaten egg whites folded into a sweet cream batter. Serve dipped in sugar or jam.

Moist zucchini bread packed with crunchy walnuts, plump raisins, and warm cinnamon spice. This easy quick bread turns garden zucchini into tender loaves perfect for breakfast or snacking.

Cape Breton scones with sour cream, raisins, and a sugar-sparkled top. Tender, golden wedges baked in under 15 minutes. Serve warm with butter, jam, or honey.

Rolled oats pancakes made with oats, buttermilk, and a touch of maple flavoring for hearty, nutty griddle cakes with more texture than regular pancakes. A filling, wholesome breakfast.

Amish friendship bread is a quick fruit bread made from sourdough starter passed between friends. A community-tradition recipe that turns fermented batter into two cinnamon-spiced loaves.

Fresh peach muffins made with pureed ripe peaches, whole wheat flour, cinnamon, and optional pecans. Over two cups of real peach flavor in every batch.

Double chocolate zucchini bread with melted unsweetened chocolate, chocolate chips, chopped nuts, and cinnamon. Moist, rich, and the best way to sneak vegetables into dessert.

Simple zucchini bread recipe that mixes in one bowl and bakes into three moist loaves. Adapt the base for pumpkin or applesauce variations with warming ginger spice.