10,000 la king recipes

Overnight cinnamon buns made with frozen rolls, brown sugar, vanilla pudding mix, and butter in a Bundt pan. Prep before bed, bake in the morning for a gooey, no-knead breakfast.

Pan-sized lemon blackberry pancakes are giant skillet pancakes built from buttermilk-style batter with whipped egg whites and fresh berries. Brunch upgraded to showstopper status.

Old-fashioned icebox cookies with brown sugar, butter, and chopped nuts. Shape the dough into logs, chill, slice, and bake for crisp, nutty cookies with caramel-rich flavor.

Healthy bran muffins with prune juice, applesauce and raisins.

Old-fashioned fruitcake packed with dates, candied pineapple, candied cherries, and a full pound of pecans. Baked low and slow for a dense, jewel-toned holiday loaf that's more fruit than cake.

Chocolate peppermint pinwheel torte with crushed candy cane filling and whipped cream frosting. Stunning Christmas dessert made from a cake roll cut into spirals.

Buttery drop cookies with crushed frosted flakes for crunch and melted chocolate swirled through the dough for wild tiger stripes. A fun baking project kids will love.

Delicious cookies that are perfect after a special dinner. Try dipping them in coffee or wine!

Crisp, buttery sandie cookies made without pecans, using oats and corn flake crumbs for crunch instead. A nut-free twist on the classic pecan sandie.

Streusel coffee cake with a hidden layer of stretched caramel candy ribbons baked inside and a cinnamon-brown sugar walnut crumble on top. Best served warm.

Quick drop biscuits made with Herman sourdough starter. Tangy, fluffy, and ready in minutes with no kneading required.

Coffeecake Eschmann with a tender vanilla cake base and a thick cinnamon-butter streusel topping, baked in a sheet pan and dusted with powdered sugar. Feeds a crowd easily.

Buttery brown sugar cookies with a hint of cinnamon, sliced from a chilled dough log and baked until golden. Topped with a simple powdered sugar frosting that makes every bite melt on your tongue.

Traditional English fruitcake loaded with raisins, candied orange and lemon peel, citron, candied cherries, and walnuts. Baked low and slow in a tube pan for over 2 hours.

Twice-baked citrus walnut biscotti, crisp with anise and bright lemon and orange zest, then half-dipped in glossy tempered chocolate. Crunchy Italian cookies built for dunking in coffee.

Buttermilk chive biscuits: tender flaky biscuits with chopped fresh chives baked at 425°F for tall, golden tops. Ready in 45 minutes from start to plate.