9,206 base recipes

Deliciously moist with orange-y punch and blueberry burst in every single bite of this bread. Great for breakfast, or a afternoon snack with a cup of tea.

Oatmeal rocks are chunky, old-fashioned drop cookies loaded with oats, dates or raisins, and chopped nuts. A stiff-dough cookie with crunchy edges and a hearty, chewy bite.

Soft sour cream cookies loaded with fresh orange juice and zest, topped with a bright orange icing. Drop cookie simplicity with bakery-level citrus flavor.

Chocolate chip cake with a dense, moist sour cream crumb and a full bag of chocolate chips baked in a tube pan. Simple, buttery, and loaded with melted chocolate in every slice.

Chocolate cake ala Florence made with unsweetened chocolate melted in hot water, cake flour, buttermilk, and butter. A one-bowl, dump-and-beat method with rich, dark crumb.

Buttermilk Bundt cake with poppy seeds and a cinnamon sugar swirl baked through the center. Light, tender crumb with a warm spice ribbon in every slice.

Rhubarb-apple bread with tart rhubarb and sweet apples in a spiced quick bread with cinnamon, cloves, and chopped nuts. Makes two loaves that keep for 10 days refrigerated.

Paper-thin lemon cookies sliced from refrigerated dough, loaded with fresh lemon zest and juice. A crisp, buttery slice-and-bake cookie that spreads into translucent wafers with caramelized edges.

Old-fashioned cake doughnuts use buttermilk and a touch of nutmeg for that classic diner flavor. Lower in sugar thanks to a sugar substitute blend, fried golden in hot oil.

Walnut quick bread with cinnamon and a tender crumb, no yeast needed. Served sliced with honey-whipped cream cheese for a breakfast loaf or afternoon snack.

Light brownies made with brown sugar, one egg, chocolate chips, and just a third cup of butter. Chewy, fudgy, and lower in fat than traditional recipes.

Sour cream pound cake with a tender, tight crumb and buttery vanilla flavor. Old-fashioned loaf-pan recipe served with fresh berries and a dollop of sour cream.

Raisin zucchini bread with cinnamon, walnuts, and vanilla baked into two moist loaves. The shredded zucchini disappears into the batter, adding moisture without any veggie taste.

Double chocolate oat cookies with melted chocolate in the batter and chocolate chips stirred in. Chewy, fudgy, and ready in 30 minutes from start to cooling rack.

Crunchy drop cookies packed with oatmeal, flaked coconut, and corn flakes in a buttery brown sugar base. They spread thin and crisp up with golden, lacy edges in just 12 minutes.

Buttermilk cinnamon coffee cake with a brown sugar-cinnamon swirl, made with a blend of white and whole wheat flour. Tender, lightly spiced, and not overly sweet.