10,000 la king recipes

Old-fashioned Banana Spicecake with cinnamon, nutmeg, and cloves baked into two 8-inch layers. Triple-sifted flour and the alternating technique give this layer cake an exceptionally light, tender crumb.

Cinnamon-spiced blondies packed with fresh apples and pecans. Soft, cake-like, and perfect warm with vanilla yogurt or a simple glaze drizzled on top.

Date nut raisin bread softened by boiling water over the fruit before mixing, creating a moist, tender quick bread loaded with walnuts and dried fruit. Egg-white-only batter keeps it lighter.

Cassata Napoletana layers thin sponge cake with cherry preserves, rich Neapolitan custard, chopped walnuts, and candied fruit. A no-bake Italian celebration cake that chills to set.

Traditional New Mexican biscochitos made with lard, egg yolks, anise, and vanilla. Rolled, cut into shapes, and baked until tender. New Mexico's official state cookie and a holiday staple.

Skillet cornbread made with stone-ground cornmeal and buttermilk, sizzled in hot butter for crispy golden edges. A Southern cast-iron classic from the famous Dairy Hollow House inn.

Make these delicious Italian cookies for a change, they are buttery and just right amount of sweetness. Perfect with a cup of tea or coffee.

Butterscotch blonde brownies, also known as blondies, with brown sugar caramelized into melted butter, chopped nuts in the batter, and chocolate bits sprinkled on top.

Old-fashioned peach shortcake with tender butter biscuits split and filled with sugared peaches and fresh whipped cream. Served warm for a classic summer dessert.

All-America Apple Bread: a lighter apple loaf sweetened with honey, scented with toasted ground coriander seed, and built around shredded fresh apples. Only two tablespoons of butter.

Classic British millionaire's shortbread with three irresistible layers: buttery shortbread, gooey homemade caramel, and a glossy dark chocolate top. Dangerously addictive.

Apricot poppy seed muffins use a clever shortcut: a jar of apricot baby food gives the batter even fruit distribution and a tender, almost cake-like crumb dotted with crunchy poppy seeds.

Honey oat biscotti with rolled oats, cinnamon, and chopped nuts, twice-baked until dry and crunchy throughout. Sweetened with honey instead of sugar.

These scrumptious cookies are a great treat for dessert after a hearty meal.

Bartlett pear muffins fold sweet diced pears and chopped walnuts into a lemon-zested batter. Tender, fruit-studded morning muffins ready in 40 minutes for breakfast or weekend brunch.

Chocolate zucchini bread folds 2 cups grated zucchini and orange zest into a cocoa-cinnamon batter for a moist, dark loaf with hidden vegetables. Tube pan or loaf pans, freezes well.