8,159 fan fan recipes

Bourbon whiskey loaf cake loaded with golden raisins and pecans, flavored with molasses and nutmeg. A dense, boozy fruitcake that improves as it ages in the fridge.

Coconut milk and coconut double the amount of deliciousness of the cake.

These no-fuss oatmeal raisin cookies come together in minutes with pantry staples. Plump raisins, hearty oats, and a crispy-chewy bite make them vanish from the cookie jar fast.

Traditional plum dumplings made with potato dough, farina, and fresh plums stuffed with sugar. Boiled until tender and topped with buttered bread crumbs.

Giant almond Florentines bake whole 8-inch caramel-almond rounds in foil pie pans, then finish with a chocolate-coated bottom. Crisp, lacy, and dramatic. The classic European cookie scaled up to plate-size.

Oatmeal chocolate chip cake with cocoa, walnuts, and a double hit of chocolate chips baked into a dense, fudgy 9x13 sheet cake. No frosting needed.

Lemon coconut refrigerator cookies with fresh lemon zest and juice. A slice-and-bake icebox cookie that chills overnight and bakes in 10 minutes.

Roasted cornish hens marinated overnight in lemon, fresh ginger, honey, and lemongrass. A bright, citrusy take on individual roast birds for an elegant dinner.

Molasses crumb cake made with whole wheat flour, butter crumb topping, and dark, rich molasses. A dense, old-fashioned coffee cake with a streusel crust baked in a 9x13 pan.

Rich homemade chocolate sauce made with unsweetened chocolate, butter, and evaporated milk. Smooth, glossy, and stores in the fridge for weeks.

Old-fashioned date cake with chopped nuts and a warm date-sugar topping poured over straight from the oven. Serve with whipped cream for a rich, sticky finish.

Moist banana cake made with ripe mashed bananas, buttermilk, and chopped walnuts, finished with buttercream frosting. The best use for those overripe bananas on your counter.

Oat-pecan praline cookies with molasses, maple extract, and brown sugar. Chewy oat cookies loaded with chopped pecans and topped with a pecan half, baked to a deep golden brown.

Glazed coconut tube cake soaked in hot coconut sugar syrup for 4 hours. Buttermilk batter with flaked coconut, chopped nuts, and a double dose of coconut flavoring.

Old-fashioned brown bread made with whole wheat flour, brown sugar, sour milk, and lard. Mix everything in one bowl and bake. No yeast, no kneading, no waiting.

Viennese chocolate torte for Passover uses ground walnuts, cake meal, and potato starch in place of flour. A flourless-style torte split and filled with apricot-orange preserves and finished with a chocolate-orange glaze.