10,000 four four recipes

Vegan peanut butter muffins sweetened with dark molasses and made dairy-free with soy milk. No eggs, no butter, just a one-bowl stir-and-bake batter for tender, nutty muffins.

Old-fashioned cream scones in their plainest classic form: heavy cream, butter, and eggs. The blank canvas scone for jam, lemon curd, or proper clotted cream service.

Yeast-risen Belgian waffles with separated eggs for an incredibly light, airy texture and deep pockets perfect for catching syrup. The batter rises for 45 minutes before cooking, creating waffles with a crispy exterior and tender, almost custardy interior.

We used home-ground whole wheat flour, only a few tablespoons white flour, and these scones puffed a lot! Inside moist and cheesy and outside golden and brown.They were just delicious!

Quite nice, very soft creamy and delicate texture inside the cakes. The sweet and slightly spicy parsnip and sweet corn work well together. We served them with some homemade sweet chili sauce.

Whole wheat banana muffins made with mayonnaise in place of oil and eggs. The mayo keeps them moist and tender, and one bowl is all it takes. A quick, wholesome way to use up brown bananas.

Buttermilk pancakes made with bacon drippings and folded egg whites for impossibly tall, fluffy stacks with a smoky-savory undercurrent. Twenty minutes from bowl to plate. Old-school Southern breakfast.

Grandma's banana bread made with buttermilk for an extra-moist, tender crumb and a gentle tang. Creamed butter and ripe bananas, with optional walnuts, baked low and slow into a classic loaf.

If you love banana bread you will adore this simple recipe that's easy to understand and follow.

A moist yet delicious cake is made with whole wheat flour, pineapple, coconut, and, walnuts. It is super moist and packed with great flavour. Enjoy one slice or two without feeling guilty.

A classic combination using fresh ingredients instead of dry and salty onion soup mix. Perfect for veggies or as a chip dip.

Sourdough pancakes ferment overnight with starter, flour, and water for tangy depth, then get baking soda folded in (not stirred) for tall, fluffy stacks at breakfast.

Italian onion focaccia: a soft yeasted flatbread crowned with buttery sautéed onions and rosemary. Golden, fragrant, and ready to tear and share at the dinner table.

Fluffy, soft and delicious. This recipe does not use milk. The best bread-cake texture I have ever made or tasted.

Whole wheat gingerbread people cookies sweetened with honey and molasses, spiced with ginger and allspice. A wholesome roll-and-cut Christmas cookie with a deep, earthy flavor and snappy edges.

An impossibly delicious almond biscotti recipe; dip it into that hot cup of tea or coffee, it melts in your mouth, and you will swear it’s a perfect bite of food.