6,114 recipes
Sweet potato ginger rolls with fresh ginger, orange zest, and nutmeg in a soft yeast dough, egg-washed and topped with sesame seeds. Tender dinner rolls with warm, spiced flavor.
Flaky yeast pastry twists filled with ground walnuts, coconut, and sugar. The dough chills overnight and bakes into buttery, golden spirals. Makes 60 bite-sized pieces for sharing.
Venison shortcake with ground venison or elk in a savory mustard-ketchup gravy, piled between homemade biscuit halves. A rustic hunter's meal with from-scratch biscuits.
Sweet roll and doughnut dough is a versatile yeasted sponge that can be fried into glazed doughnuts or baked into soft dinner rolls. Two desserts from one dough.
Quick cinnamon flop coffee cake with a brown sugar crumble topping baked in one pan. Simple pantry ingredients, 45 minutes, and best served warm.
Double corn pancakes blend buttermilk-soaked cornmeal with whole corn kernels, red bell pepper, and scallions, with whipped egg whites folded in for lift. Savory breakfast.
Old-fashioned Canadian jam jam cookies: oatmeal and brown sugar rounds sandwiched around a homemade date filling. A prairie-farmhouse classic with a soft, chewy bite.
Traditional British pikelets made from a yeasted batter cooked on a hot griddle. Like crumpets without the ring, with a bubbly surface that soaks up butter and honey.
Ranch cornbread baked in a hot cast-iron skillet with diced ham, sharp cheddar, red bell pepper, and pimentos. A loaded Southern cornbread with crispy edges and savory filling.
Scotland's version of the scone, sometimes known as Scot's Pancake. Looks more like a crumpet, though the texture resembles a pancake.
A two-layer cocoa cake with a cooked fudge frosting made the old-fashioned way, heated to soft-ball stage and beaten until thick. Cake flour keeps the crumb feathery light against that dense, candy-like frosting.
Dill cornmeal dumplings stir together flour, cornmeal, fresh dill, and shortening into drop dumplings that simmer on top of stews for tender, herb-flecked toppings. 16 minutes from spoon to plate.
Beverly Hills Hotel copycat Dutch baby with thinly sliced apples, cinnamon sugar, and a touch of almond extract. The classic Polo Lounge brunch pancake puffed in a skillet and dusted with powdered sugar.
Wild rice pancakes with sour cream in the batter for extra tenderness. Cooked wild rice adds a nutty, chewy texture to fluffy breakfast pancakes. A Minnesota-style brunch favorite.
Lemon poppy seed pound cake with a tender buttermilk crumb, bright citrus zest, and a tangy lemon glaze drizzled over the top. The bundt cake that wakes up dessert.
Friendship-starter prune cake spiced with cinnamon and studded with chopped walnuts and stewed prunes. A moist, sourdough-tinged sheet cake from the Amish friendship-bread tradition.