9,206 base recipes

Honey lemon soaked cake baked in a tube pan, pierced while warm, and drenched with a hot honey-lemon syrup. Finished with a dusting of powdered sugar.

Gingerbread pancakes turn weekend breakfast into the holidays: molasses, cinnamon, and ginger fold into a fluffy buttermilk-style batter with raisins. Ready in under twenty minutes from bowl to griddle.

Thyme-fig fruitcake is a rustic, barely-sweet cornmeal cake studded with apple-juice-plumped figs, fragrant thyme and toasted pine nuts. An Italian-style tea cake that leans savory more than sugary.

Black pepper biscotti studded with sweet chopped figs, twice-baked to a crisp snap. The peppery warmth plays against the figs' honeyed sweetness, making these as good with a cheese board and wine as with coffee.

Lighter pound cake made with egg whites instead of whole eggs and buttermilk for a tender crumb. Flavored with vanilla and a hint of mace, no yolks needed.

Sour cream sugar cookies are soft, puffy, and rolled in sugar before flattening and baking. The sour cream keeps these tender for days with a slight tang that balances the sweetness.

Marble scones with swirled chocolate and vanilla doughs folded together for stunning ribbons of bittersweet chocolate. A buttermilk-tender showpiece scone for brunch or afternoon tea.

Crispy drop doughnuts made with mashed potatoes and sour cream, fried golden and rolled in sugar. The potato keeps them impossibly moist inside while the outside shatters. Makes 3 dozen in under an hour.

Old-fashioned slice-and-bake butterscotch cookies loaded with brown sugar and chopped nuts. Chill the dough in a log, slice into rounds, and bake in just 10 minutes.

Banana layer cake with mashed bananas folded into a classic creamed butter and cake flour batter. A soft, tender two-layer cake with old-fashioned technique and genuine banana flavor.

Butterscotch blonde brownies, also known as blondies, with brown sugar caramelized into melted butter, chopped nuts in the batter, and chocolate bits sprinkled on top.

From-scratch chocolate cake with melted unsweetened chocolate, cake flour, and iced water, topped with a whipped chocolate frosting beaten over ice until fluffy and light.

Six-layer vanilla cake with raspberry preserves and raspberry liqueur buttercream frosting. A towering celebration cake with a piped lattice top and bright berry flavor in every layer.

Marble scones with swirls of vanilla and chocolate dough folded together, made with buttermilk and real butter. A beautiful, flaky breakfast pastry with two-tone appeal.

Applesauce carrot and raisin bread is a butter-free quickbread sweetened with applesauce, lifted with cinnamon and shredded carrot, and studded with golden raisins.

Rich, buttery banana bread with a full cup of melted butter, chopped nuts, and a generous helping of ripe mashed bananas. Makes one large loaf or two smaller ones. Freezes beautifully.