1,787 breat recipes

A semi-homemade coffee cake using white cake mix and vanilla pudding for extra moisture. Swirled with cinnamon, cocoa, sugar, and chopped nuts, it bakes up rich and golden for brunch or weekend treats.

Chocolate coffee cake topped with crushed Heath toffee bars and nuts over a tender buttermilk crumb. A streusel-style brunch cake with crunchy toffee in every bite.

Homemade butterhorn rolls shaped into buttery crescents from a soft yeasted dough with eggs, milk, and shortening. Light, flaky, and golden after a double rise.

Homemade pizza with bread machine dough, pizza sauce, and mozzarella. A simple yeast dough made in the bread machine, then rolled and baked at high heat for a crispy crust.

Classic raised yeast doughnuts fried until golden and tumbled in sugar. Soft, pillowy, and bakery-style at home with just flour, milk, eggs, and a slow rise.

Low-fat orange raisin muffins with wheat germ and an orange juice glaze, made with egg whites and skim milk. A wholesome breakfast muffin that freezes well and reheats in seconds in the microwave.

Old-fashioned raisin muffins made with simmered raisins and their cooking liquid folded into a buttery, creamed batter. Plump fruit and a tender crumb in every bite.

Southern spoonbread with sweet corn kernels, sharp cheddar, and crumbled bacon, lifted by whipped egg whites for a soufflé-like rise. Spoon it from the casserole onto plates as a side or light main.

Croatian poppy seed povitica with a yeasted sweet dough stretched paper-thin and rolled around a honey-sweetened poppy seed filling. Traditional Eastern European holiday bread.

Homemade pizza pockets stuffed with pepperoni, pastrami, ham, mozzarella, and pizza sauce. A yeast-dough hand pie that bakes golden and travels great in lunchboxes or freezer bags.

Light wheat pizza dough with whole wheat flour, cornmeal, and a sponge starter for extra flavor. A hearty crust with nutty grain notes for homemade pizza night.

Homemade water bagels with the proper boil-then-bake method: shaped, chilled, dropped into sugar-water, then baked until shiny and golden. The classic dense-chewy bagel texture, made from scratch.

Used roma tomatos, basil and parsley from the garden, which made the soup super refreshing and tasty. Just make sure that when you puree the soup in your blender, use a towel to cover the lid tightly; or just use a hand mixer directly.

Tasty and good for you too. The mint, cilantro, crab and corn go very well together.

Classic Italian meatballs made with a beef and pork blend, parmesan, fresh basil, and parsley. Browned in olive oil, then simmered in tomato sauce until tender and juicy. The kind that turns spaghetti night special.

Apple cream cheese coffeecake with a tender almond-scented crumb and cinnamon-sugar apples baked right on top. The cream cheese in the batter keeps every slice moist for days.