1,908 base recipes

Gingerbread men cookies with oats, molasses, cinnamon, and ginger rolled thin and decorated with frosting, red cinnamon candies, and chocolate. A holiday baking favorite.

Jewish-Catholic apple cake with cinnamon-sugar apples layered through an oil-based batter with walnuts and orange juice. A dairy-free tube pan cake that freezes beautifully.

Chewy maple oat bars with real maple syrup, rolled oats, and chopped nuts. A one-bowl, mix-and-bake treat with warm maple flavor in every bite.

Chocolate almond pound cake baked in a bundt pan with melted unsweetened chocolate, almond extract, and cornmeal for a dense crumb with nutty crunch.

Classic peanut butter crisscross cookies with chunky peanut butter and rolled oats for extra texture. The iconic fork-pressed pattern on a thick, chewy cookie with nutty crunch.

Apple pound cake loaded with chopped apples, pecans, and raisins spiced with cinnamon and nutmeg. A moist oil-based tube cake baked low and slow until golden.

Chewy peanut butter chip bars with deep cocoa brownie batter and pockets of peanut butter chips. A jelly-roll pan recipe that yields four dozen fudgy chocolate bars.

Chocolate chip cookies with a secret in the technique: beat the margarine and sugars until fluffy and pale before anything else joins the bowl. Crisp edges, soft centers, walnut crunch.

Cherry pudding cake with a spoonable cinnamon batter studded with canned cherries and chopped nuts, served with a hot almond-cherry sauce poured over warm portions.

Nutty carob chip cookies sweetened with honey and made with whole wheat flour. Caffeine-free chocolate-chip-cookie alternative for the carob-loving, health-conscious snacker.

Sturdy gingerbread house dough made with shortening, dark corn syrup, and warming spices. Holds its shape for construction. The classic holiday project base.

Magnificent chocolate cake baked in a 10-inch tube pan with six ounces of unsweetened chocolate, six eggs, and chopped nuts. A tall, tender, old-fashioned bundt-style cake.

Southern fig cake with a pint of fresh or preserved figs blended into a buttermilk batter spiced with cinnamon and allspice. Moist crumb, sweet-tart fig flavor in every bite, finished with chopped nuts.

Gingerbread cookies in a gingerbread bowl: edible holiday centerpiece of spiced gingerbread shaped into a fluted bowl and filled with matching cut-out cookies. A holiday gift-giving showstopper.

Fruit pudding: apples and prunes simmered into a sweet, juicy base, topped with light dumplings steamed right on the fruit. A cozy, low-fat stovetop pudding that comes together in one pan.

Low-cholesterol oatmeal cookies made with sunflower oil, egg whites, molasses, and whole wheat flour. Warmly spiced with cinnamon, cloves, and nutmeg.