2,109 base recipes

Old-fashioned sour cream drop cookies that bake up soft and pillowy. Versatile enough for chocolate chips, raisins, nuts, or rolled and cut into shapes.

Grand Marnier orange liqueur cake with sour cream, chopped nuts, and slivered almonds. A rich, tender tube cake soaked in a boozy orange syrup for a sophisticated celebration dessert.

Chocolate peanut butter crunch cake with melted chocolate-PB swirls streaked through a peanut butter crumb cake, topped with a crunchy streusel.

Israeli honey orange muffins made with wheat germ, fresh orange zest, and real honey. A lightly sweet, nutty quick bread with bright citrus flavor.

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.

Miracle Whip spice cake folds the salad dressing into a molasses-and-spice batter for a moist, eggless cake with deep cinnamon, clove and nutmeg warmth.

Fresh fig muffins with a tender crumb, chopped ripe figs folded into the batter, and a tall golden top. Late summer breakfast or brunch in 30 minutes.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Italian gocci di cioccolata, chocolate drop cookies spiced with cinnamon, nutmeg, and cloves, baked soft and finished with a glaze. Old-world Italian drop cookie with warm holiday flavor.

Shredded carrots, crushed pineapple, and chopped nuts fold into spiced cake batter for a moist bundt that's cinnamon-scented and ready in under an hour.

A simple chocolate crumb cake made with chocolate syrup and topped with a buttery sugar crumble, all from one bowl. Mix the base, reserve some for the topping, and bake. Ready in an hour.

Kentucky cornmeal griddle cakes made with buttermilk, yellow cornmeal, and a touch of flour. Crispy-edged, golden pancakes with a slightly gritty bite, served with warm maple syrup.

Carrot muffins with cinnamon, made with corn oil for a moist, tender crumb. A simple carrot cake-style muffin that springs back when done.

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.

Classic zucchini bread with grated zucchini, cinnamon, and a moist oil-based crumb. Bakes two 8x4 loaves at once, freezes well, and only gets better the next day.

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.