9,806 freeze recipes

Brown sugar drop cookies made with buttermilk, shortening, and just seven ingredients. Soft, chewy, and caramelly with a one-hour chill and 10-minute bake.

Braided almond breakfast bread made with bread machine dough, filled with almond paste and orange zest. Impressive yeasted loaf with twisted strips revealing the sweet filling.

Rich coconut pie made with creamed butter and sugar, eggs, and a generous two cups of finely grated coconut. Almond extract amplifies the coconut's natural perfume in this classic single-crust dessert pie.

Rich chocolate coconut pie with melted semisweet chocolate, evaporated milk, and flaked coconut in an unbaked shell. A 6-ingredient bake-and-go pie with a fudgy filling and macaroon-like coconut texture.

Easy chocolate coconut pie with semisweet chocolate, evaporated milk, and flaked coconut baked in a single shell. A 30-minute pantry pie that tastes like a baked Mounds bar in slice form.

Blue corn waffles with buttermilk and whipped egg whites bake up crispy, golden, and extra light. Earthy blue cornmeal flavor with a tender crumb. Serve hot with butter and maple syrup.

Classic pecan pie with dark corn syrup, melted butter, and toasted pecans, scaled for either a 9 or 10 inch shell. Five ingredients in the filling, no-fuss method, glossy candied top.

Honey pecan pie sweetened with honey and brown sugar instead of corn syrup, for a softer, more floral filling. A simple six-ingredient classic with a glossy candied top.

Walnut crescent cookies rolled in powdered sugar, made with ground walnuts, butter, and egg yolks. Delicate, melt-in-your-mouth shortbread that improves with age.

Creamy mocha fudge made with cocoa powder, butter, strong coffee, heavy cream, and chopped pecans. The no-cook fudge that skips the candy thermometer and sets up smooth in the fridge.

Buttermilk pancakes studded with plump dried cherries and crunchy macadamia nuts, finished with whipped cream. A Hawaiian-style brunch stack with sweet-tart, buttery flavor in every bite.

These traditional babkas are rich, egg-yolk-laden yeast breads with golden raisins and a hint of lemon zest, baked in fluted pans and dusted with powdered sugar. Best eaten fresh within a couple of days.

Slice-and-bake cookies with bright orange zest and toasted pecans that you can keep in the fridge for up to a week, ready to bake fresh whenever a cookie craving hits.

Traditional Irish teacakes made with yeasted dough, butter, eggs, and a hint of nutmeg. Soft, golden buns best eaten warm with a generous smear of butter.

A rustic open-faced apple pie piled high with chunky apples, blanketed in buttery sugar-flour crumbs, and soaked with an egg-milk custard before baking. Part crumble, part pie, all comfort.

Creamy pumpkin pecan pie with toasted pecans pureed into the filling itself, plus heavy cream, dark rum, and warm spices. A decadent twist on traditional pumpkin pie.