10,000 batter recipes

Holiday sugar cookies: a tender, softly leavened cut-out cookie made with sour milk for tang and lift. Great-grandma's recipe that bakes pale and soft, ready for sprinkles and icing.

Tender, cloud-like buttermilk biscuits using Grandma's foolproof technique with shortening for extra-soft centers. Place close together for pillowy sides or spaced apart for all-over crispness.

Award winner brownies bake into rich, fudgy chocolate squares with a buttery crumb and optional toasted walnuts. Adjust pan size for chewy or cakey: 8-inch for chewy, 9-inch for cake-like. One-bowl ease.

Classic white sandwich bread from your bread machine. Soft, tender crumb perfect for toast and sandwiches. Just add ingredients, press start, and wait for fresh-baked aroma.

A few simple ingredients make this barley casserole delicious and flavorful. An ideal weekday dinner on a cold winter evening.

Christmas sugar cookies are buttery rolled cut-out cookies for decorating. Crisp edges, tender centers. Big-batch dough yields four dozen festive shapes for the holidays.

Sourdough maple pancakes: tangy, fluffy pancakes built on active sourdough starter and sweetened with real maple syrup. The classic discard recipe that turns yesterday's starter into Sunday breakfast.

This scrumptious banana bread will become your favorite too with this simple recipe that's stress free!

Traditional hand-kneaded white bread made with scalded milk and molasses for three golden loaves with a tender, slightly sweet crumb. This old-fashioned method takes time but rewards you with bakery-quality bread that fills your kitchen with irresistible aroma.

Homemade birthday cake better than any store-bought cake.

Mennonite whole wheat bread sweetened with honey and molasses, made the traditional Pennsylvania way. Four hearty loaves with a tender crumb and rich, slightly sweet flavor that beats any store-bought wheat bread.

Buttermilk naan bread bakes soft, blistered Indian flatbreads from an enriched buttermilk, egg and honey yeast dough. A single rise keeps them flat; a hot oven gives them char. Brush with ghee and serve warm.

Fudgy brownies made with confectioners' sugar instead of granulated, walnuts and unsweetened chocolate. Extra-tender, melt-in-your-mouth chocolate squares from a vintage recipe.

A spicy-sweet variation of the typical breakfast egg sandwich.

Chocolate raspberry muffins with a homemade raspberry jam swirl, melty chocolate chips, and a tender buttermilk crumb. Bakery-style breakfast muffins from a few pantry staples.

Buttery cranberry lemon scones with chunks of cold butter, dried cranberries, fresh lemon zest, and buttermilk. Eight golden wedges from one round of dough. A tea-time classic.