999 doubly recipes

Ultra-rich banana nut bread with a full cup of butter and folded egg whites for the lightest crumb. Golden, tender, and impossibly moist from the double banana-butter combo.

Apple date strudel rolls a homemade dough around toasted Zwieback crumbs, sliced apples, dates, walnuts, and cinnamon-sugar, then bakes into a buttery horseshoe-shaped German pastry.

Double chocolate chip cookies made with oil instead of butter for a soft, brownie-like crumb. Cocoa-rich dough studded with semi-sweet chips and ready in 35 minutes flat.

Strawberry rhubarb pie layers fresh strawberries and rhubarb with a sugar-flour blend under a sparkling sugar-glazed double crust. The classic spring fruit duo at its sweet-tart best.

Short order buttermilk pancakes with both baking soda and baking powder for double leavening, mixed fast and slapped onto a hot griddle. Tangy, fluffy, and breakfast-ready in 30 minutes.

Deep-fried turkey injected with a spicy pepper butter that seasons the bird from the inside out. The same butter mixture doubles as a baste for an oven-roasted version.

100 percent whole-wheat bread baked into a free-form round loaf. Yeasted with brown sugar, enriched with egg and dry milk, kneaded and double-risen for a tender, hearty crumb full of fiber.

Blackberry crumb bars, a buttery lemon-scented dough that doubles as crust and crumble, layered with a juicy cornstarch-thickened blackberry filling. Like portable blackberry pie, baked and cut into squares.

Rich double-chocolate cake or brownies from one batter: melted unsweetened chocolate plus a fold of chocolate chips, baked thick for brownies or thin for cake. Topped with chocolate glaze.

Double chocolate chocolate chip cookies with rich cocoa dough and semi-sweet chips folded throughout. Soft fudgy centers, crisp edges, and an option to add chopped nuts for crunch.

Cocoa bundt cake with chocolate glaze: a one-bowl buttermilk batter that turns out tall, tender, and deeply chocolatey thanks to a half cup of cocoa and a quick double-speed beat.

Pumpkin pie with a gingersnap crumb crust, dark rum, heavy cream, and freshly grated nutmeg. The double-boiler trick warms the filling before baking for a smoother, less weepy custard.

Canadian prairie saskatoon berry pie (called serviceberry in the US) with a double crust and bright lemon juice cutting the deep purple sweetness. A heritage berry pie of the Western prairies.

Deeply moist chocolate cupcakes made with hot coffee, sour cream, and both cocoa and melted chocolate for double the richness. A from-scratch chocolate cupcake to crown with frosting or ganache.

Buttermilk corn oil biscuits use yeast plus baking powder for double leavening and a refrigerator-friendly dough that keeps a week. Pull off only what you need and bake fresh biscuits any morning.

Classic four-ingredient flaky pie dough with shortening and ice water. Makes two 9-inch crusts for double-crust pies, lattice tops, or freezer-stash backup. The base every home baker needs.