2,109 base recipes

Maple pecan scones cut cold butter into a flour-pecan dough, then bind with maple syrup and heavy cream for a tender, sweet biscuit. Brushed with extra maple before baking.

Maple macadamia quick bread with whole wheat flour, buttermilk, and a warm maple-cinnamon glaze. Rich, nutty, and sweetened entirely with real maple syrup.

Spiced molasses hermit bars with apple butter, raisins, cinnamon, allspice, and cloves. Chewy, warmly spiced, and lighter than traditional hermit cookies.

Old-fashioned Southern crackling bread made with cornmeal, buttermilk, and crispy pork cracklings. Shaped into oblong cakes and baked golden, this is country cooking at its finest.

Grasmere gingerbread: the famous Lake District gingerbread biscuit made with oatmeal, butter, ginger and golden syrup. Cross between a flapjack and a gingerbread, with origins in 1850s Cumbria.

Mock-chiffon chocolate cake with folded egg whites for an airy, light crumb, served with homemade chocolate whipped cream. Uses oil instead of butter for extra moisture.

Prune bread quick loaf made with soaked dried prunes, baking soda, and a simple egg batter. Dense, moist, and naturally sweet with deep fruit flavor in every slice.

Moist quick bread studded with apples, apricots, and walnuts spiced with allspice and cinnamon for a fruity breakfast loaf perfect with coffee or tea.

Chocolate chip beer cake with sour cream, walnuts, and a cinnamon-sugar swirl baked in a tube pan. Incredibly moist with a tender, dense crumb from the beer and sour cream combo.

Egg-free bran muffins packed with grated carrots, dried apricots, raisins, and walnuts. Made with whole-wheat flour, orange juice, and honey for naturally sweet, low-fat muffins.

Apricot chocolate coffeecake baked in a bundt pan with cream cheese batter, cocoa, dried apricots, chocolate chips, and almonds. Rich, layered, and perfect for brunch.

A sour cream apple cake layered with pie filling and topped with a buttery cinnamon-nut crumble. Tender, fruity, and the kind of homemade cake folks will thank you for again and again.

Moist pumpkin bread with cinnamon, nutmeg and crunchy walnuts baked in a single loaf pan. A cozy Southern quick bread that keeps for days and fills the kitchen with warm spice.

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.

Rhubarb raspberry platz, a Mennonite fruit dessert with a shortcake base, tart fruit filling, and buttery streusel topping. Three layers baked golden in one pan.

Apple coffee cake with a sour cream batter layered with sliced apples and a cinnamon-brown sugar-nut streusel. A buttery brunch cake with a hidden ribbon of fruit inside.