9,206 base recipes

Pumpkin loaf made with brown sugar, toasted pecans, and warm pie spice. Served with a peach preserves cream cheese spread for a sweet-tangy finish. Fall in slice form.

A moist chocolate sheet cake topped with vanilla buttercream becomes a patriotic centerpiece when decorated with fresh blueberries and strawberries to create an edible American flag.

Granny's chicken and dumplings made the Southern way with rolled, cut flat dumplings and a whole chicken pressure-cooked into rich stock. Old-fashioned scratch comfort food from a hand-me-down recipe.

Honey-lavender biscotti with orange zest and dried lavender blossoms baked into a crisp, twice-baked Italian cookie. Fragrant, floral, and built for dipping.

Classic oatmeal muffins with buttermilk tang and brown sugar sweetness. Ready in 45 minutes after 1-hour oat soak, yields 5 tender breakfast muffins.

Golden saffron cake with rose water and pistachios, soaked in vanilla sugar syrup and cut into diamonds like baklava. A fragrant Middle Eastern-inspired low-fat dessert.

Moist apple quickbread studded with tender fruit chunks, walnuts, and orange zest. Buttermilk keeps these loaves incredibly soft, while an overnight rest lets the flavors meld into breakfast heaven.

Carrots and pineapple make these moist yet delicious muffins that are perfect for breakfast or snack.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

Moist chocolate asparagus cake made with pureed asparagus, melted chocolate, buttermilk, and vanilla. A surprisingly rich, tender layer cake with a veggie twist no one will guess.

Delicious! And simple to make in a large batch for appetizers. As made in Thrace, the soft-dough may be spread into a sheet and cut in squares before baking, or each shaped individually into daintly "bastounakia" (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth.

Fresh strawberries and banana get blended into a Bisquick batter swirled with melted milk chocolate for an ultra-moist cake that comes together in under an hour. No mixer needed.

Hawaiian-inspired buttermilk pancakes loaded with toasted coconut and chopped macadamia nuts. Made with condensed coconut liquid for tropical richness. Serve with diced pineapple and maple syrup.

Honey pear upside-down cake: tender pears glazed with honey, cinnamon, and orange zest under a soft orange-scented cake. Butter-free upside-down cake with real fall-dessert energy.

Traditional Native American fry bread with lard makes pillowy, golden rounds that puff and crisp in hot oil. Serve warm with honey drizzle or powdered sugar for authentic Indian tacos or sweet frybread.

Chocolate heart sandwich cookies with almond extract, pink buttercream frosting, and a peek-through cutout center. A Valentine's Day baking project with show-stopping results.