1,918 recipes
Pillowy homemade yeast doughnuts cut into sticks, fried golden, and coated in a cooked maple-brown-sugar frosting. Light-as-air maple bars with a rich, fudgy glaze, made from scratch.
Apricot tea ring with oat-enriched yeast dough, homemade apricot filling, and spiral-cut sections that fan open to reveal the fruit. Finished with a confectioner's sugar drizzle.
Buttery shortbread logs dipped in melted semi-sweet chocolate and sprinkled with chopped walnuts. A 4-ingredient cookie with crisp, sandy texture and a rich chocolate finish.
Ice cream cone cupcakes: chocolate cake batter baked right inside flat-bottom ice cream cones, then swirled with sweet almond buttercream and showered in sprinkles. The kid party showstopper.
Almond Coconut Twinkles (1953 Pillsbury Bake-Off Winner): coconut-and-almond drop cookies topped with double-boiler chocolate frosting. A senior-division winner that still delivers.
Molasses oatmeal bread with rolled oats and a soft, chewy crumb. A classic yeast bread recipe that makes two hearty loaves with deep, malty sweetness.
Moist banana cake with buttermilk and cake flour topped with a double-chocolate glaze made from melted unsweetened chocolate and cocoa. Ripens overnight for deeper flavor.
New England-style pot roast braised with whole cloves, cinnamon, and finished with cranberry sauce and vinegar. A sweet-tart twist on classic beef pot roast.
Baked kibbeh with layers of spiced lamb and bulgur wheat around a pine nut and ground lamb filling, scored in diamonds and baked until crispy on top.
Three-layer chocolate cake with cocoa, buttermilk, and a rich cocoa icing made with melted unsweetened chocolate. A towering, old-fashioned celebration cake.
Old fashioned pineapple upside down cake baked in a cast iron skillet with a caramelized brown sugar and butter base, pineapple rings, and pecan halves. Served warm with whipped cream.
Easter chip cookies loaded with pastel candy-coated chocolate pieces in a chewy brown sugar dough. Festive, colorful drop cookies the kids will love decorating Easter baskets with.
Basic enriched bread dough with scalded milk, egg, and yeast, perfect for rolls, loaves, or sweet breads. Old-fashioned all-purpose dough that rises on the counter or rests overnight in the fridge.
Rolled molasses cookies spiced with cinnamon and ginger, cut into shapes and baked until firm. A classic roll-and-cut cookie with deep, dark molasses flavor and a crisp edge.
Four-in-one oatmeal cookie base that yields 4 different cookies by adding raisins, peanuts, chocolate chips, or coconut. One dough, four flavors, great for batch baking.
Traditional Sicilian fruit-filled pastries stuffed with figs, dates, chocolate chips, nuts, and warm spices, glazed with a lemon icing. A holiday cookie tray showstopper.