9,206 base recipes

Fresh apple spiced cake with cinnamon, allspice, and chopped nuts baked in a loaf or tube pan. A moist, oil-based cake where sugar-macerated apples provide natural sweetness and moisture.

Lemon yogurt bread: a tender quick bread loaf made with lemon yogurt and fresh lemon juice. Makes two loaves perfect for gifting, freezing, or weekend breakfast.

Melomacarona, traditional Greek honey cookies made with oil instead of butter, dipped in warm honey syrup and topped with chopped walnuts. Egg-free and butter-free.

Sugar-free orange cookies with fresh orange juice, zest, and buttermilk. Made with sugar replacement for a diabetic-friendly drop cookie with real citrus flavor.

Cranberry orange nut bread loaf with fresh orange juice and grated rind, raw chopped cranberries, and chopped nuts folded through a buttermilk-tender batter. A classic quick bread that improves after an overnight rest in the fridge.

Soft orange drop cookies made with a whole ground orange in both the dough and frosting. Bold citrus flavor in every bite with a sweet orange icing on top.

Esther's Purses: folded, filled cookies with a tender orange juice dough, stuffed with date-orange or nut filling, baked, then rolled warm in powdered sugar. A heritage Purim-style treat.

Merry sugar cookies studded with rainbow chocolate morsels inside and pressed on top. A colorful holiday cookie with a buttery, crisp edge and soft center.

Norwegian kringla cookies shaped into figure-eights with a tender buttermilk dough. Chilled overnight, baked fast at high heat for a light, slightly sweet pastry.

Peanut butter cookies made with sugar replacement for a lower-sugar treat. Classic creamed margarine and peanut butter base, criss-crossed with a floured glass and baked to tender-edged gold.

Norwegian kringla are soft pretzel-shaped buttermilk cookies twisted into figure-eights. A traditional Scandinavian coffee-time treat that needs an overnight chill for flavor.

Soft banana spice cookies with cinnamon, cloves, walnuts, and raisins. Made with mashed bananas and packed brown sugar for a chewy, cake-like drop cookie. A great way to use overripe bananas.

Traditional Chinese almond cookies made with ground almonds, lard, and almond extract, each topped with a whole blanched almond. Crumbly, fragrant, and golden, just like the ones from your favorite bakery.

Strawberry cupcakes blend frozen sweetened strawberries straight into oil-based batter with chopped walnuts and almond extract. Pink-flecked, tender muffin-style cakes.

Apple sour cream coffee cake layers buttery batter with sliced apples and a cinnamon-sugar-nut streusel ribbon, topped with more streusel for a tender, bakery-style brunch cake.

Honey-sweetened date and banana cake with sunflower seeds, walnuts, and an optional coconut-honey topping. No refined sugar in this wholesome one-pan cake made with multi-blend flour.