8,502 breat recipes

Ultra-moist cornbread loaded with creamed corn, whole kernel corn, sour cream, and butter, then topped with melted Swiss cheese. A rich, savory side that practically makes itself.

A traditional Scottish clootie dumpling made with suet, currants, sultanas, and cinnamon, wrapped in a floured cloth and simmered for two hours. Serve warm with custard sauce for a proper British pudding.

Three-ingredient garlic knots made from pizza dough, rolled in garlicky olive oil and baked golden in under 10 minutes. Soft, chewy, and impossibly easy.

Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.

These delicious popovers take advantage of lemon's strong affinity with freshly ground black pepper. They rise best in baked in deep molds in a very hot oven. One of the best ways to grate lemon peel is to remove the zest in strips using a vegetable peeler, then grind it to a powder in a spice mill.

Savory Parmesan and sage muffins made with powdered buttermilk for tangy flavor. Includes both conventional oven and microwave directions for quick baking.

Quick homemade focaccia topped with olive oil, garlic, kalamata olives, and rosemary. Uses store-bought pizza dough for rustic Italian flatbread in 20 minutes.

Brown rice quiche crust pressed into a pie plate with butter, onion, basil, and a beaten egg as binder. Gluten-free alternative to pastry, especially good with tuna fillings.

Raisin oat muffins made with blended oats instead of flour, egg whites, and skim milk. A hearty, lower-fat breakfast muffin with a tender crumb and plump raisins throughout.

Pumpkin orange raisin muffins spiced with cinnamon, ginger, and nutmeg, made with canned pumpkin puree, fresh orange juice, and orange zest. A moist, warmly spiced fall muffin packed with raisins.

Quick flame-toasted whole wheat tortillas with charred spots and puffy steam pockets, brushed with butter for fresh-from-the-comal flavor in minutes.

Vollkornbrot is a dense German whole grain bread made with 7-grain cereal, whole wheat flour, and molasses. No yeast, no kneading, baked low and slow for 3 hours and keeps 2 weeks.

Brown sugar filling with chopped nuts and cinnamon for cinnamon rolls, coffee cakes, and sweet breads. A 3-ingredient streusel-style filling ready in minutes.

Marble scones with swirls of vanilla and chocolate dough folded together, made with buttermilk and real butter. A beautiful, flaky breakfast pastry with two-tone appeal.

Make-ahead bran muffin batter that keeps in the fridge for 6 weeks. Mix once, bake fresh muffins any morning with fruit bran cereal, sour milk, and warm cinnamon.

Sesame drop biscuit-muffins made with just five ingredients: self-rising flour, butter, sour cream, toasted sesame seeds, and paprika. Crispy edges, tender centers, and ready in 30 minutes.