3,601 four four recipes

Homemade hamburger buns made in a bread machine, then shaped, proofed, and baked into soft golden rounds. Freezer-friendly and far better than store-bought.

Ultra-moist bundt cake loaded with fresh apples, cinnamon, and crunchy nuts. No mixer required for this simple oil-based batter that bakes up tender every time in angel food or small loaf pans.

A hearty Hungarian soup loaded with beef, chicken, root vegetables, mushrooms, and handmade egg noodles. This rustic Bakony-style broth gets its depth from simmering two meats together, then finished with a swirl of sour cream.

Chocolate chip cheesecake on a graham crust with whipped egg whites folded in for lift, layered with chips top and bottom. Bake short for gooey New York style, longer for a souffle-fluffy rise.

Whole-wheat sourdough applesauce cake bakes up moist and tender in a tube pan, with cinnamon, allspice, and clove warming a tangy starter-and-applesauce batter. A bundt-shaped keeper for fall.

Traditional Welsh bacon cawl: slow-simmered collar bacon with root vegetables, leeks, and parsley, served with mustard egg sauce, spiced tomato ketchup, and parsley chive sauce.

Soft oatmeal yeast rolls with cooked oatmeal kneaded into the dough for a tender crumb that stays moist for days. Shape into crescents, cloverleaf, or Parker House for a homemade bread basket.

Lemon-Cheese Babka, an Eastern European yeast bread with a tangy cream cheese and cottage cheese filling, plump raisins and cinnamon-nut crumb on top. A bright, citrusy twist on the classic holiday sweet bread.

A show-stopping banana pudding layered with crushed and whole Oreo cookies, homemade vanilla custard, sliced bananas, and a golden meringue topping. Made from scratch with a dozen egg yolks.

Indiana persimmon bread bakes ripe persimmon pulp with brandied raisins, walnuts, and warm spices into moist loaves. Midwestern fall classic with a boozy twist.

Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.

Chocolate applesauce cake with just five pantry ingredients. No eggs, no dairy, no butter. Moist, fudgy crumb from unsweetened applesauce and real chocolate.

A traditional Pennsylvania Dutch one-pot meal with ham, dried apples, and fluffy dumplings simmered together in a sweet-savory broth.

This recipe makes a dense, small loaf, with much the consistency of a bagel, but very good. It is a cross between pumpkin pie and raisin bread.

Giant honey oat cookies made with egg whites instead of whole eggs for a lighter, chewy texture. Scooped by the quarter cup for bakery-sized treats with crisp edges and soft centers.

These cookies go well with after dinner coffee or tea.