10,000 cake cake recipes

Drop molasses cookies with buttermilk, brown sugar, ginger, and cinnamon rest overnight for deep flavor. Soft, cakey cookies with that old-fashioned dark molasses chew.

Crisp, nutty brown sugar cookies with warm allspice and cinnamon made easy using Bisquick baking mix. Ready in 30 minutes, these thin, crunchy drop cookies yield over three dozen from one simple batch.

Soft molasses sugar cookies with cinnamon, cloves, and ginger, rolled in sugar with a thumbprint filled with extra crunch. Crisp edges, chewy centers, warm holiday spice.

Blair's banana bread is a no-fuss family quickbread with three mashed bananas, butter, and a handful of nuts or raisins. The kind of one-bowl loaf that built America's banana bread habit.

Apple, cheddar and walnuts make this buttery bread super moist, cheesy and heavenly delicious.

Almond orange chocolate biscotti: toasted slivered almonds, orange zest, and chocolate chips folded into a buttery twice-baked Italian cookie dough with a splash of amaretto. Perfect with coffee.

Crunchy twice-baked biscotti loaded with chopped Heath bars, pecans, and butterscotch extract. Makes 36 to 48 cookies that are built for dunking in coffee, tea, or hot cocoa.

White chocolate macadamia cookies with chunky white chocolate pieces and coarsely chopped unsalted macadamias in a brown sugar butter dough. Rolled, flattened, and baked golden.

Southern spoon bread made with cornmeal, eggs, milk, and butter. A custardy, souffleed cornbread side dish that's spooned from the dish and served hot with butter or gravy.

Fried apple pies are hand-held Southern hand pies with spiced apple filling tucked into a homemade dough, deep-fried golden and dusted with powdered sugar. Served warm with vanilla ice cream.

Hearty banana bread packed with oats, buttermilk tang, and crunchy nuts. The buttermilk-oatmeal combo creates incredible moisture that lasts for days after baking.

Sourdough biscuit dough: a refrigerator dough made with yeast and buttermilk that bakes into tender, fluffy biscuits anytime. Improves with age, lasting up to a week in the fridge.

German loaf cookies (Zwieback-style) with lemon zest, almond extract, and a cocoa-cinnamon swirl. Baked as a log, sliced, then broiled crisp for a twice-baked biscotti-like crunch.

Classic cocoa crinkle cookies rolled in powdered sugar that cracks into a snowy pattern as they bake. Chewy centers, crackled tops, and a deep chocolate flavor from real cocoa powder. Makes 2 dozen.

Mom's whole wheat blueberry pancakes use applesauce and soy milk for a dairy-free vegan-friendly breakfast. Hearty whole-grain pancakes with juicy berries and no eggs.

Light, tender fruit muffins made with egg substitute and low-fat milk. A versatile base recipe that works with blueberries, cranberries, or any fruit you have on hand. Gentle mixing is the secret to a fluffy crumb.