10,000 la king recipes

Moist quick bread studded with apples, apricots, and walnuts spiced with allspice and cinnamon for a fruity breakfast loaf perfect with coffee or tea.

Popular on the West Coast, these thick, soft, nut and date cookies appear in many local cookbooks.

Oat peach muffins made with buttermilk, molasses, brown sugar, and cinnamon. A lighter muffin using egg whites instead of whole eggs, with fresh, frozen, or canned peaches.

Jamaican banana bread made with ripe mashed bananas, shortening, and vanilla. A simple, no-frills loaf with a moist crumb and deep banana flavor.

Traditional Italian taralli cookies shaped into rings, dipped in vanilla icing, and topped with sprinkles. A sweet, old-school Italian American cookie from Nonna's kitchen. Makes 24.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

I loved these brownies! Not too sweet, not super rich, just the right balance, and satisfy my craving without making me feeling guilty afterwards.They are more cake like with a very tender crumb, a bit on the dry side, excellent with a glass of milk. I used whole wheat flour and sprinkled chopped hazelnuts on top. Definitely a keeper!

We used home-ground whole wheat flour, only a few tablespoons white flour, and these scones puffed a lot! Inside moist and cheesy and outside golden and brown.They were just delicious!

This scrumptious banana bread will become your favorite too with this simple recipe that's stress free!

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.

Thin, lacy sesame wafers with nutty toasted sesame seeds and brown sugar. These crisp, buttery cookies spread into golden wafers as they bake, making 4 dozen irresistible treats.

Soft molasses cookies spiced with ginger, cinnamon, allspice, and cloves. A classic LA Times recipe that bakes up thick, cakey, and deeply spiced.

Old-fashioned cake doughnuts made from scratch with nutmeg and vanilla, deep-fried and dusted with sugar. No yeast, no rising time, no fuss.

Quick breakfast bread loaded with cereal nuggets, raisins, and orange zest. No yeast, no kneading, just stir and bake for a loaf with crunch in every slice.

Date-nut muffins with boiled dates, chopped pecans, and vanilla. The dates are softened with baking soda before mixing, creating a moist, caramel-like crumb.

Cornmeal muffins made with filbert flour and brown sugar substitute for a nutty, lightly sweet breakfast muffin baked in just 20 minutes.