838 recipes
Bread machine coffee cake made with semolina flour, graham cracker crumbs, and a triple hit of coffee flavor. Slice thick, spread with mocha buttercream, and top with chocolate coffee beans.
Hand-kneaded whole wheat and white flour loaf with molasses, dry milk, and a touch of ascorbic acid for a tall rise. Crusty outside, soft and slightly sweet inside.
Triple chocolate pie with a from-scratch chocolate crust, airy chocolate chiffon filling with unsweetened chocolate, and grated semi-sweet chocolate on whipped cream. Three chocolates, one show-stopping pie.
Do It Yourself Devil’S Food Cake Mix recipe
Marshmallow cream chocolate cake whips egg whites with marshmallow fluff and folds in cocoa for a virtually fat-free chocolate cake with a soft, almost angel-food crumb.
Vegan eggplant lasagna with cornmeal-crusted oven-fried eggplant, tofu ricotta filling, and tomato sauce. No pasta, no dairy, all the layered comfort of classic lasagna.
Lemon roll-out cookies with sour cream, lemon zest and lemon extract, brushed with fresh lemon juice before baking. Tender citrus shortbread for tea trays and gift tins.
Fig square is a sweet yeast bread rolled around an allspice-scented fig filling, coiled jelly-roll style into a square pan, and baked golden. Slice into squares for breakfast or tea.
Finnish curd cake (rahkakakku) built on a buttered breadcrumb crust with sieved cottage cheese, cardamom, ginger, and citrus zest folded through a tender flour batter.
French pear pie with sliced Bartlett pears, orange juice concentrate, and a cinnamon-ginger crumb topping. A rustic, crumble-topped fall dessert with warm spice.
Southern blackberry jam cake with allspice, cinnamon, raisins, and chopped nuts in a buttermilk batter, frosted with cooked caramel icing and pecan halves. A three-layer heritage cake.
Fruit and nut muffins with whole wheat flour, applesauce, raisins, dates, and walnuts. A lower-fat big-batch recipe using egg whites and skim milk for lighter baking.
Fruit cheddar bars with sharp cheddar pastry crust layered with peach and strawberry preserves under a lattice top. A sweet-savory combo that surprises every time.
Rich flavor and a moist texture with warm cinnamon and allspice.
Ginger-macadamia brownies with unsweetened chocolate, buttery Hawaiian macadamias, and bright bursts of crystallized ginger. Rich, chewy, and one overnight rest from peak fudge.
Golden Treasure Pie with a layer of sweetened crushed pineapple topped with a creamy cottage cheese custard baked in a pie shell. Two layers of flavor in every golden slice.