10,000 fried recipes

Bread machine onion bread with whole wheat flour, dry onion soup mix, molasses, and milk powder. Savory, herby loaf for sandwiches and toast, hands-off baking.

Harvest round bread with whole wheat, oats, carrots, raisins, honey, and molasses. Bread machine dough braided into two rustic round loaves.

Buttery pull-apart bubble loaf made from soft yeast dough balls baked in a tube pan with a dark corn syrup and lemon glaze. A showstopper bread for weekend baking.

A unique and tasty spaghetti sauce made with spinach, juicy tomatoes and canned mushrooms.

Cheddar Swiss cheese fondue blends sharp cheddar and Swiss with creamy cottage cheese, dry mustard, and garlic into a wine-free, kid-friendly dipping pot. Serve with cubes of crusty French bread for old-school party food.

Apple bread made in a bread machine with apple cider, applesauce, diced Granny Smith apples, and walnuts. Triple apple flavor in a honey-sweetened loaf with crunchy nut bits.

Zesty fig and date pastry bars with walnuts, orange juice, and lemon zest on a buttery shortbread crust with a crisscross lattice top. A bright, old-school cookie bar.

Mini quiches with a cream cheese pastry crust and a rich filling of leek soup, Swiss cheese, cream, eggs, and dry mustard. Bite-sized and perfect for parties and brunches.

Incorporate fruit into your baking with this simple recipe that makes scrumptious cookies everyone will love.

Chocolate cannoli cake turns the Italian classic into a layered loaf: butter cake split and filled with a sweet ricotta cannoli cream studded with chocolate chips and dried fruit, then drizzled with chocolate sauce.

Henzi's seed bread loaded with sunflower, poppy, and caraway seeds, walnuts, raisins, and three flours (bread, whole wheat, rye). A nutty, fiber-rich loaf for the bread machine that toasts up gorgeous.

Port wine soaked fig bread for the bread machine with dried figs plumped in port, cornmeal, whole wheat flour, and honey. A rustic, wine-infused loaf with jammy fruit in every slice.

Sweet yeast dough studded with candied fruit, almonds, and anise gets braided into a ring with dyed eggs nestled in the twists for a stunning Italian Easter centerpiece bread.

Yeast doughnuts made in the bread machine: a simple bread-flour dough hand-shaped, proofed, and deep-fried, then finished with chocolate, almonds, powdered sugar, whipped cream, or cinnamon sugar.

Sirloin steak marinated in Worcestershire sauce, lemon juice, garlic, and onion, then grilled and finished with butter and parsley. The classic 2-hour marinade for steakhouse-style flavor at home.

Traditional saffron cake with whole wheat flour, currants, candied peel, and nutmeg. A Cornish-style yeasted fruit bread infused with overnight saffron water for golden color and floral depth.