8,502 breat recipes

Parmesan twists braid a buttery cheese-and-sour-cream dough into golden savory straws topped with caraway or poppy seeds. Crisp cocktail party appetizer that bakes in 10 minutes.

Hops yeast starter brews a traditional wild-yeast bread starter from hops, malt flour, brown sugar, and water. The pre-commercial baking technique used by pioneers and old-time home bakers.

Cardamom aebleskiver: Danish-style round pancake balls cooked in a special aebleskive pan, lightly spiced with cardamom and served hot with powdered sugar and jam.

Classic popovers with water for lighter texture. Crispy golden shells puff up hollow and airy in just 5 simple ingredients. Easy beginner-friendly recipe makes 6 portions.

Socca crepes made with chickpea flour and herb-infused olive oil, cooked thin and golden in a skillet. Egg-free, dairy-free, and nutty with a savory flavor from rosemary or thyme.

Welsh cocklecakes deep-fried in a light batter with parsley, served alongside warm laverbread and lemon. A traditional coastal Welsh dish with crispy, briny fritters and seaweed.

Homemade corn dog batter with Bisquick, cornmeal, mustard, and paprika for deep-frying hot dogs on a stick. Crispy, golden, and ready in 30 minutes for the ultimate fair food at home.

Two-ingredient cheese stuffed breadsticks made with refrigerated dough wound around string cheese. Freezer-friendly, lunchbox-ready, and kid-approved.

Lefse is a traditional Norwegian soft flatbread made from scalded milk, lard, and flour, rolled paper-thin and cooked on a griddle. Served warm with butter and sugar for a simple, authentic Scandinavian treat.

Drop biscuits loaded with browned sausage, onion, and cheddar soup made with Bisquick. Makes 4 dozen savory bites that are gone before they cool.

Lighter muffins made with crushed pineapple, coconut flavoring, and vanilla. Golden, tender, and not too sweet. A Weight Watchers-friendly bake that freezes well for easy breakfasts.

Southern pecan pie with both dark and light corn syrup in a deep dish shell, baked low and slow for a gooey, caramelized filling loaded with whole pecans.

Irish tea cake with cream cheese and buttermilk batter studded with dried currants, finished with a bright lemon glaze. Tender crumb that keeps for days.

Soft, moist cornbread baked low and slow for a tender, cake-like crumb that never dries out. A big 9x13 batch made for potlucks, chili nights, and holiday spreads.

Quick apricot kolachky filling with apricot preserves, shredded coconut, and chopped pecans or walnuts. Three ingredients, five minutes, refrigerate until ready to fill your pastry dough.

Old-fashioned bran muffins rich with dark molasses, melted butter, and plump raisins. Golden-topped and warm from the oven in 40 minutes. The kind grandma used to make.