10,000 cake recipes

Blonde brownies with pecans, the chocolate-free butterscotch cousin of the classic brownie, made with light brown sugar, melted butter, and toasted pecans. Chewy, caramel-deep, and ready in under an hour.

Norwegian almond bars with an almond paste filling spiced with cardamom and cinnamon between buttery crumb layers. A Scandinavian cookie bar with a unique potato flake filling.

Wild rice pancakes with sour cream in the batter for extra tenderness. Cooked wild rice adds a nutty, chewy texture to fluffy breakfast pancakes. A Minnesota-style brunch favorite.

Cherry cheddar bread with sweet Bing cherries and sharp cheddar folded into a tender quick bread. An unexpected sweet-savory combination that works.

A savory quick bread packed with sharp cheddar cheese and dill, no yeast required. Mix, spoon into pans, and bake for tender, golden loaves with a crumbly, biscuit-like crumb.

Moist chocolate zucchini bread with cinnamon, cloves, and chocolate chips sprinkled on top. Makes 2 loaves and is the best way to sneak garden zucchini into a chocolatey treat.

This unique sandwich cookie from Gerry Cofta of Milwaukee offers a classic flavor pairing of chocolate and raspberry.

Chewy butterscotch brownies (blondies) made with dark brown sugar, butter, pecans, and shredded coconut. No chocolate needed. Rich, caramel-scented, and baked in one pan. Makes 18 squares.

Tropical pineapple cookies sweetened naturally with banana and pineapple juice concentrate, no refined sugar added. Coconut and orange zest deliver island flavor in every bite.

British-style fruit and nut gingerbread loaf with treacle, raisins, chopped almonds, and warm spices. A dense, sticky bake with buttermilk for a tender crumb and deep molasses flavor.

Halloween witches' broom sticks shape biscuit dough into twisted handles topped with fringed twig bundles, brushed with butter and Parmesan. A savory shaped snack kids can help craft for Halloween parties.

New England clam chowder made with 12 cans of minced clams, potatoes, bacon, and whole milk, never boiled and aged three hours for peak flavor. Creamy, old-fashioned big-batch chowder that ripens as it rests.

Spider-shaped chocolate Halloween cookies with red-hot candy eyes. A simple shaped cookie kids can sculpt themselves: oval body, round head, eight skinny legs.

Buttery drop cookies with orange extract and flaked coconut. Crisp golden edges, soft centers. This big-batch recipe makes 5 dozen in about 30 minutes of active time.

Honey-dipped cookies, the Greek melomakarona, are oval spiced cookies fragrant with orange, cognac, and cinnamon, soaked in honey syrup and showered with walnuts. An irresistible Christmas tradition from the Aegean kitchen.

Two-layer apricot bars with a buttery shortbread crust and a brown sugar apricot topping. Dried apricots are simmered, pureed, and baked into chewy, fruity squares.