3,601 four four recipes

Maple nut quick bread with maple flavoring and chopped nuts baked in a loaf pan. A simple, no-yeast bread with a sweet, nutty crumb that slices beautifully for breakfast or snacking.

Traditional New Mexican biscochitos with anise seed and cinnamon-sugar topping. These shortening-based cookies are crisp, fragrant, and cut into festive shapes.

Irish smoked cod pie with a creamy mustard sauce, green peas, and buttery mashed potato topping baked until golden. Hearty comfort food from the Emerald Isle.

Emily Dickinson's black cake, a dense Victorian fruitcake with brandy, molasses, raisins, currants, and citron spiced with cloves, mace, and cinnamon. Baked low and slow.

Cocoa brownies with a secret weapon: three cloves of garlic melted right into the butter. Fudgy inside, springy on top, loaded with walnuts and topped with blanched almonds.

Cajun cake with crushed pineapple batter and a boiled pecan-coconut icing. A simple Southern sheet cake where the pineapple keeps it moist and the sticky topping steals the show.

A soft and delicious bread that's easy to make and tastes great plain or toasted.

Lighter berry coffee cake made with egg whites, applesauce, and canola oil instead of whole eggs and butter. Fresh raspberries and blueberries with a crunchy crumb topping. Adaptable for dairy-free diets.

Forget rock-hard biscotti that threaten your teeth. This butter-rich Italian cookie bakes up tender enough to eat without dunking, studded with raisins and nuts in every bite.

Potato sourdough starter made with active dry yeast, flour, sugar, and raw potato in a crock. Feeds daily and improves with age for tangy, robust sourdough bread.

Buttery cinnamon nut squares baked low and slow with a shortbread-like base topped with egg white glaze and pressed pecans or almonds. A crisp, spiced bar cookie that ships and stores beautifully.

Pecan butter balls made with chopped pecans, butter, and vanilla, baked until sandy and tender. A classic Southern cookie for holiday tins and gift boxes.

Southern corn lightbread made with cornmeal, buttermilk, and a touch of sugar. A dense, slightly sweet cornbread loaf baked in a loaf pan, just like they make it down South.

Multigrain buns made with whole wheat flour, rolled oats, sesame seeds, sunflower seeds, and a hint of caraway. Hearty homemade sandwich rolls with a chewy crust and seedy oat topping.

A stunning fresh strawberry pie with a buttery pecan shortbread crust, whipped cream cheese filling, and whole berries glazed in homemade strawberry sauce. Worth every minute.

Apricot bread made with a full pound of dried apricots cooked in warm spices. Cinnamon, cloves, and nutmeg give these two loaves a fragrant, fruit-studded crumb.