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6,292 recipes

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Welsh Batch Scone

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

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Danish Pastry Dough

Danish pastry dough is the classic laminated yeast dough behind bakery wienerbrod: enriched with eggs and milk, folded with a full pound of butter to create dozens of shatteringly flaky layers.

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Fat-Free Bran Muffins

Fat-free bran muffins sweetened with molasses and applesauce, bound with egg whites and buttermilk. High-fiber, no butter or oil, and surprisingly tender.

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Toffee Turtle Bars

These rich chocolate-toffee bars from Mary Lueke of Menasha were our top pick in the bar category.

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White Cake Supreme

Light, tender white cake with a fine crumb made from sifted cake flour and whipped egg whites. Works as a layer cake or cupcakes and pairs with any frosting.

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Basic Dumplings

Fluffy buttermilk dumplings loaded with fresh herbs and celery leaves. Butter cut into the dough gives them a tender, biscuit-like texture that soaks up stew beautifully.

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Loggers Bread- Bread Machine

Loggers bread for the bread machine: a hearty whole wheat and oat flour loaf sweetened with applesauce, honey, and molasses, with powdered buttermilk for tender chew.

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Traditional Apple Pie

Classic double-crust apple pie with cinnamon, nutmeg, and fresh lemon juice in a buttery pate brisee shell. Three pounds of Northern Spy or McIntosh apples baked golden and bubbling.

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Basic Sweet Dough

Basic sweet dough is a rich, butter-and-egg enriched yeast base for cinnamon rolls, sweet breads, and holiday buns. One batch, endless directions.

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Macaroni & Cheese with Green Pepper

A simple macaroni and cheese dish that takes no time to make or even enjoy!

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Creamy Spiced Maryland Cream of Crab Soup

Elegant Maryland cream of crab soup infused with cloves, bay leaf, and nutmeg, finished with dry sherry for restaurant-quality depth.

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Belgian Loaf

Simple Belgian raisin bread made by boiling milk, sugar, and raisins together before mixing into quick bread batter. Dense, moist, lightly sweet.

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Sorghum Molasses Bread

Traditional yeast bread sweetened with sorghum molasses and studded with plump raisins. Triple-risen for a soft, tender crumb. Best served warm with a cup of coffee.

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Swedish Brown Bread

A soft, dark Swedish yeast bread sweetened with molasses and sugar, baked into 4 full loaves. Rich, slightly sweet crumb with a glossy butter-brushed top. A Scandinavian staple for sandwiches or slathered with butter.

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Irish Potato Bread

Irish potato bread made easy in the bread machine. Mashed potato and potato water give this soft, moist loaf a tender crumb that stays fresh for days. A simple, comforting everyday bread.

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Moravian Sugar Cookies

Moravian sugar cookies rolled paper-thin and baked until crisp at the edges. Buttermilk keeps the dough tender while an overnight chill makes it rollable to 1/16-inch thickness for that signature wafer-like snap.