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Buttermilk pecan fruitcake made with dried pears and toasted pecans instead of the usual neon candied fruit. Buttermilk keeps the crumb tender, beaten egg whites give it lift. A gift-worthy Christmas loaf.
Eggnog cookies with cinnamon, nutmeg, and a splash of holiday eggnog. Soft, cake-like Christmas cookies with the spiced flavor of your favorite seasonal drink.
Fresh raspberry pie with a cinnamon-laced double crust made from butter and shortening. Cornstarch thickens the bubbling berry juice into glossy filling, brightened with lemon zest.
Sauerkraut chocolate cake with a rich sour cream chocolate frosting. The sauerkraut adds surprising moisture and tang that no one will guess, topped with a creamy melted chip frosting.
Crisp cornmeal waffles loaded with crumbled bacon and rendered bacon fat for shattering edges and smoky flavor. Yellow cornmeal gives serious bite while a quick milk-vinegar buttermilk softens the crumb.
Lighter zucchini bread made with whole-wheat flour, egg whites, and applesauce instead of oil, spiced with cinnamon and nutmeg, and studded with walnuts. Low-fat, kid-approved, and bakes into two adorable mini loaves.
Warm apple spice cake loaded with green apples, bourbon-soaked raisins, and toasted pecans, drizzled with homemade maple caramel sauce. A dense, fragrant fall dessert.
Soft banana oatmeal cookies with orange juice, raisins, and nutmeg, drizzled with a fresh orange icing. Makes 30 pillowy drop cookies that stay tender for days.
Little boats in sauce are old-fashioned pastry dumplings shaped like boats, baked in a sweet brown sugar and molasses sauce. A nostalgic Canadian dessert.
San Francisco-style crustless honey and spice cheesecake with dark honey, ground cloves, allspice, and a shot of espresso. A dense, creamy dessert for dinner-party finales.
Layered white chocolate raspberry cheesecake with chocolate wafer crust and dark chocolate whipped cream topping. Slow-baked low and slow for a silky, crack-free finish.
Sour cream pound cake bakes a tall, dense Bundt-style cake with a tangy crumb from a full cup of sour cream. Vanilla and lemon extract carry the flavor, with optional coconut for chew.
Buttermilk chocolate hazelnut cake bakes whole wheat pastry flour with cocoa, brown sugar, and a layer of toasted hazelnuts. Lighter, healthier chocolate cake with no butter and no whole eggs.
Fudge brownie pie baked crustless in a pie pan with unsweetened chocolate, butter, and pecans. Dense, fudgy, and rich with just six main ingredients.
Pecan pie brownies layer a fudgy brownie base with a gooey brown sugar and pecan pie filling on top. Two classic desserts in one bar cookie.
Singing cake, a heritage spice-and-chocolate Bundt loaded with raisins, nuts, strawberry jam, and unsweetened chocolate, in a buttermilk batter lifted by whipped egg whites. Named for the hissing sound it makes baking.