1,374 grave recipes

Make-ahead slice and bake sugar cookies with lemon extract. Shape the dough into logs, freeze for up to 6 months, and bake fresh cookies in 10 minutes whenever the craving hits.

Orange-spiced oatmeal raisin cookies with overnight orange-juice-soaked raisins, orange zest, and rolled oats. Plump, chewy, and citrus-bright.

Cranberry pumpkin bread folds canned pumpkin, fresh cranberries, orange zest, and chopped nuts into a buttery cinnamon-spiced quick bread. Two loaves from one batch, perfect for fall mornings or holiday gifting.

Mom's baklava layers buttery phyllo with a blend of ground almonds and walnuts, soaked in cinnamon-lemon honey syrup. The cool-syrup-over-hot-pastry trick keeps every flaky layer crisp.

Whole grain apple pancakes leavened with yeast and packed with bran, grated fresh apple, and apple juice. Thicker than regular pancakes, naturally egg-free, high-fiber, and sweet without a drop of added sugar.

Whole wheat sunflower bread machine loaf with toasty rolled oats, sunflower seeds and a hint of orange zest. High-fiber, hearty crumb, perfect for morning toast or sandwiches.

Cincinnati 5-way chili: ground beef chili spiced with cinnamon, cocoa, allspice, and cardamom, ladled over spaghetti and topped with cheddar, beans, and chopped onion.

Freezer-friendly zucchini bread batter made in a food processor with brown sugar, cinnamon, and nuts. Mix a big batch, freeze in loaf pans, then bake fresh loaves whenever the craving hits.

A delicious dish made with broccoli florets, yellow squash, red cabbage and alfalfa sprouts.

This whole-wheat apple pancake is high in fibre, uses yeast and is completely dairy-free.

Blackberry lemon ice cream made with sweetened condensed milk, half-and-half, and fresh lemon juice. No-cook five-ingredient ice cream maker recipe. Bright, tart, and creamy in equal measure.

Nick's peach cobbler tops three and a half pounds of fresh sliced peaches with a tender buttermilk biscuit crust. Cinnamon, nutmeg, lemon zest, and pieces of butter make a syrupy summer dessert.

Whole wheat pecan banana bread sweetened only with maple syrup and ripe bananas, no refined sugar. A nutty, hearty breakfast loaf with a crumbly texture.

Buttermilk waffles with raspberry sauce trade syrup for a bright purple-red puree spiked with orange zest. The tang of buttermilk and lift from baking powder give crisp-edged waffles a fluffy interior.

Very easy to make, and it came out delicious with great texture. I halved the recipe, used whole wheat flour, half butter and half olive oil, and baked it in 4 individual ramekins. I ate one while it was still warm, very good; later had one after chilled in the fridge, even better. Definitely a keeper.

Buttermilk cranberry cornmeal muffins combine yellow cornmeal and whole wheat flour with tart fresh cranberries and orange zest. A heartier, more rustic muffin with a crisp top and tender, grainy crumb.