1,548 recipes
Simple apple quick bread spiced with cinnamon and cloves, studded with chopped nuts. A dusting of confectioner's sugar adds an elegant finish to this homestyle loaf.
Moist quick bread loaded with grated fresh apples and crunchy pecans, topped with cinnamon sugar before baking. Serve warm from the oven or at room temperature for afternoon tea.
This scrumptious buckwheat cakes are easy to make and taste wonderful with any type of fruit or syrup.
Freeze-ahead oatmeal cookie dough made with vegetable shortening, ready to slice and bake whenever cravings strike for chewy raisin nut cookies.
Whoopie pies sandwich two soft chocolate cake-cookies around a fluffy vanilla cream filling. Maine and Pennsylvania Dutch dessert with a cult following.
Grandma Rosenbrook's old-fashioned gingersnaps with molasses, cinnamon, cloves, and ginger, rolled in sugar before baking. A crispy-edged, chewy-centered heirloom cookie recipe.
Dad's melty biscuits bake up tall, fluffy and tender, with cream of tartar and baking powder for extra lift and an egg for richness. Split them warm and slather with butter and jam.
Banana nut bread bakes a moist, walnut-studded loaf using ripe bananas and tangy buttermilk for a tender crumb. A classic Southern family quick bread recipe.
Classic four-ingredient flaky pie dough with shortening and ice water. Makes two 9-inch crusts for double-crust pies, lattice tops, or freezer-stash backup. The base every home baker needs.
Cranberries and pears are a great pair. They make this deliciously fruity filling, and it tastes great with the buttery and flakey pastry. It's as delicious as an apple pie.
Chicken, okra and sausage gumbo: dark-roux Louisiana stew with smoked sausage, fresh okra and tomatoes, simmered low and slow for 2 hours. Authentic Creole one-pot done the old-school way.
Quick and easy muffins from pantry staples, ready in about 30 minutes. A plain muffin base you can flavor any way you like for fast weekday breakfasts or afternoon snacks.
Deep pot apple pie with butterscotch chip sauce and cinnamon brown sugar pastry strips layered over cooked apples. A rustic, scoopable apple dessert served in bowls.
Layered coffee cake with a cream cheese and condensed milk filling, canned peaches, chopped nuts, and a cinnamon-brown sugar crumb topping.
Coffeecake Eschmann with a tender vanilla cake base and a thick cinnamon-butter streusel topping, baked in a sheet pan and dusted with powdered sugar. Feeds a crowd easily.
Rice muffins made with cold cooked rice mixed into a simple muffin batter. A smart way to use leftover rice, with a tender crumb and slightly chewy texture from the rice grains throughout.