44 ideal recipes

Make this all-bran loaf that has lots of goodness is ideal for breakfast and gives you enough energy to start a new day.

Whole wheat yogurt rye bread for the bread machine: a hearty multigrain loaf with whole wheat, dark rye, and tangy yogurt. Dense, nutty, and ideal for sandwiches or toast.

Delicious and moist applesauce bread. If you want more fibre boost, substitute half all-purpose flour to whole wheat flour. This yummy goodness is ideal for breakfast.

A moist, tropical banana bread with a hint of lemon and crunchy nuts, perfect for breakfast or a snack. This recipe yields a single loaf, ideal for sharing.

Make your own bread, you will love the aroma that fills up your entire house during the baking. The bread is delicious and hearty, an ideal breakfast loaf.

Crunchy twice-baked biscotti packed with walnuts, orange and lemon zest, and a surprising kick of black pepper. The ideal coffee-dunking cookie that stores beautifully in tins.

Bread machine cranberry applesauce bread with a soft, fruity crumb. Cranberry sauce with apples replaces water for a naturally sweet loaf that's ideal for holiday brunch or breakfast toast.

A silky chilled soup with grated cucumber and celery stirred into a potato and white wine base enriched with heavy cream. Cool, elegant, and ideal for warm weather entertaining.

Almond torte made in the food processor with almond paste, butter, and a generous lift of eggs. Dense, marzipan-rich, and ideal with coffee. The processor method takes the work out of beating.

Buttery rolled sugar cookies with lemon zest and vanilla, made with cake flour for a melt-in-your-mouth tender crumb. A classic cut-out cookie recipe that's ideal for decorating and holiday baking.

Slice-and-bake Swedish coconut cookies with golden edges and a buttery, tender crumb. Shape the dough into logs, chill, slice thin, and bake. Makes a whopping 8 dozen from one batch. Ideal for holiday cookie swaps.

Aniseed biscotti from Genoa, twice-baked into long, crisp logs scented with whole anise seed. A yeast-raised dough makes them lighter and more bread-like than the typical Tuscan biscotti, ideal for dunking in coffee or sweet wine.