1,918 recipes
Mother's Oh and Ah! cake is a vintage red velvet-style chocolate sour cream cake with deep cocoa flavor and a tender crumb. Cake flour and sour cream make it pillow-soft. A drop of red food coloring gives it that signature reddish hue.
Southern peach shortcake with sliced peaches, almond extract, and cinnamon baked under a light biscuit topping. Diabetic-friendly with fructose instead of sugar.
Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.
Apple cheddar turnovers: whole baked apples stuffed with brown sugar and cinnamon, wrapped in a sharp cheddar pastry. A New England classic riff on apple-and-cheese.
Black Forest oatmeal cookies with white and semi-sweet chocolate chunks, maraschino cherries, toasted almonds, and almond extract. A bakery-style drop cookie.
Peach dessert cake with fresh peaches baked into a lemon-scented batter, topped with cinnamon sugar and chopped nuts. Serve warm with whipped cream for a summer treat.
Prune Armagnac gingerbread is a deeply spiced holiday cake loaded with brandy-soaked prunes, three forms of ginger, molasses, and a coffee kick. Served with crème fraîche.
Raisin crisscross pie blends plump raisins, walnuts, orange and lemon zest into a glossy citrus filling under a buttery lattice crust. A bright twist on the classic raisin pie.
Bread machine cranberry walnut bread with fresh orange juice and zest, sweet-tart cranberries, and chopped walnuts. A quick-bread holiday loaf with zero kneading required.
Swedish tea ring with cinnamon-sugar yeast dough rolled into a ring and snipped into pull-apart sections. Traditional Scandinavian breakfast bread for special occasions.
No-knead refrigerator bread with mashed potatoes and eggs for an exceptionally soft, golden crumb. Make-ahead dough rests up to 3 days in the fridge before baking.
Basic holiday butter cookies with a tender, melt-in-your-mouth crumb from cornstarch in the dough. This versatile base recipe can be rolled, cut, or shaped into any holiday cookie you want.
A vintage marble cake swirled with cinnamon, cloves, nutmeg, and molasses through a tender vanilla batter, topped with butter frosting. Can also be baked as cupcakes for a fun party treat.
Peanut butter banana bread made with crunchy peanut butter and mashed ripe bananas. Dense, nutty, and a great way to use overripe bananas.
Homemade vinegar pie crust filled with a creamy custard of eggs, half-and-half, sour cream, Swiss cheese, and spinach (or broccoli) with a surprising kick of horseradish. A versatile quiche from scratch.
Maple syrup oatmeal cookies use real maple syrup as the only sweetener (no white or brown sugar). Soft, chewy, and naturally sweetened with two dozen cookies in 35 minutes.