1,311 recipes
Hawaiian pound cake folds crushed pineapple and flaked coconut into a tender pound cake, then drizzles a tangy pineapple juice glaze over the warm loaf. Tropical comfort in every slice.
Light breakfast muffins with grated apples, orange zest, and warm spices. Made with skim milk powder and minimal fat. Tender crumb from beaten egg whites.
This mouth-watering fruit crisp helps you transform your seasonal fresh fruits into a delicious dessert. You can use apples, pears, or stone-fruits like peaches and apricots.
Bread machine peaches and cream loaf with both canned and dried peaches, sour cream, brown sugar, and a hint of cinnamon and nutmeg. Soft, fragrant, and almost cake-like.
Scottish marmalade cake with orange marmalade and sultanas baked into a simple creamed batter. A traditional British tea cake with just six ingredients.
Peanut butter meltaway cake layers buttermilk chocolate sheet cake with a peanut butter spread and chocolate buttermilk frosting. Three-layer dessert with classic chocolate-peanut butter pairing.
Mohn kuchen: a traditional German poppy seed cake with a pressed shortbread base, creamy cooked poppy seed filling, and buttery streusel top. Dense, nutty, old-world dessert.
Grandma's cranberry scones studded with tart fresh cranberries, currants, and bright orange zest, made tender with buttermilk. Buttery wedge scones for breakfast or an afternoon tea treat.
This old-school chocolate jimmy cake is studded with chocolate sprinkles and lifted with beaten egg whites for a tender crumb. Topped with creamy vanilla frosting, it's a Northeast classic worth reviving.
Therapeutic oatmeal cookies where you squeeze, smash, and beat the dough to release stress: brown sugar, margarine, oats, and flour become tender cookies through aggression.
Mexican mocha balls: shortbread-style chocolate-coffee cookies with chopped walnuts and maraschino cherries, rolled in extra-fine sugar. Perfect for the holiday cookie tray.
Sugar-free diabetic-friendly white layer cake with almond extract, whipped egg whites, and skim milk. Light and fluffy two-layer cake made with artificial sweetener instead of sugar.
Lumberjack pancakes made with rolled oats and flour for thick, hearty flapjacks with real texture. Served with warm preserves instead of syrup for a filling breakfast that sticks with you.
Rich, fudgy brownies loaded with unsweetened baking chocolate that stay moist even after freezing. Toss in nuts or chocolate chips if you like, then cut, freeze, and serve straight from the freezer for a crowd.
Salmon casserole with egg noodles in a creamy Dijon mustard sauce, mixed peas and carrots, and melted Havarti on top. The Dijon cuts the richness for a brighter take on the classic salmon noodle bake.
Bisquick pound cake with cream cheese, soaked in orange liqueur syrup and finished with a glossy apricot glaze. A bakery-worthy tube cake from a baking-mix shortcut.