3,635 cake cake recipes

Holiday muffin mix blends whole wheat, white flour, cinnamon, and cloves into a DIY dry mix for gifting. Jar it up with a label for instant spiced-muffin batter.

Peach cobbler topped with sharp cheddar biscuits instead of plain dough. Almond extract and lemon juice brighten the filling while the cheese adds savory crunch.

Sweet and tangy Southern ranch beans loaded with brown sugar, mustard, stewed tomatoes, and two kinds of beans. The ultimate BBQ side dish ready in 45 minutes.

Raisin cookies use a boiled-water cooking method that plumps the raisins into the sweet brown sugar syrup before baking. No eggs, no butter required. Frugal Depression-era cookie that still satisfies.

Butter pecan tea cookies rolled in powdered sugar while warm. A classic snowball cookie with a melt-in-your-mouth shortbread texture, baked until firm but not browned.

Microwave pecan brittle made in about 10 minutes with no candy thermometer needed. Crunchy, buttery, and light with baking soda creating that classic honeycomb texture.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

Homemade caramel nut corn with walnuts, pecans, or almonds coated in a brown sugar and corn syrup caramel, then baked low and slow until crunchy. Addictive snack for gifting.

Texas-style buttermilk pecan pralines with a caramel-colored, melt-on-your-tongue center. Makes nearly 4 dozen candies from a classic Cook 'Em Horns recipe.

Roasted Cornish hens brushed with olive oil, parsley, and thyme, served with pan-gravy mushrooms, glazed carrots, and Brussels sprouts. A rustic Sunday dinner plate, scaled small.

Holiday master butter cookie dough combines flour, cornstarch, and creamed butter into a tender, rollable base for cut-outs, Linzers, thumbprints, and pinwheels. Chills up to 3 days or freezes up to 6 months.

Making your own graham crackers sound a little bit crazy, but you will love how tasty these crackers turn out, and you pretty much won't go back to the store-bought ones! Making a cheesecake crust with these crackers will add some extra yumminess, which store-bought crackers can never compete.

Gluten-free yeast bread made with bean flour, cornmeal, cornstarch, and tapioca. A poppy-seed-topped loaf that actually rises and slices like real bread.

Vegan peanut butter muffins made with whole wheat pastry flour, soy milk, molasses, and safflower oil. No eggs, no dairy, and ready in under 40 minutes. Hearty and naturally sweet.

Norwegian molasses cookies rolled in sugar and baked until crackled and flat. Made with brown sugar, molasses, and egg substitute. Top with confectioners' sugar glaze and sprinkles for a festive touch.

Wholegrain muffins with bran flakes, rolled oats, molasses, and brown sugar. A high-fiber breakfast muffin that mixes in one bowl and bakes in 15 minutes.