2,911 recipes
Apple cheddar muffins with oats, pecans, and a butter-dipped cinnamon-sugar apple slice pressed into each top. A savory-sweet breakfast muffin with sharp cheese in every bite.
Impressive apple pie with cinnamon crust, sour cream filling, and crunchy walnut-brown sugar topping. Three distinct layers of flavor and texture.
Apple ring fritters with a light egg-white-folded batter for crisp lacy edges, fried golden and dusted with powdered sugar for a 40-minute homemade dessert.
A rich Scottish cloutie dumpling studded with currants, sultanas, grated apple, and carrot, boiled in a cloth for 4 hours and served with a warm ginger wine cream sauce. A proper celebration pudding.
Old-fashioned nut-free fruitcake with candied cherries, pineapple, grape jelly, and warm spices. Baked low and slow in three pans. Safe for nut allergies.
Texas-style chocolate sheet cake bakes a thin, fudgy buttermilk-cocoa cake in 25 minutes, then gets crowned with warm pecan-laced fudge icing poured straight onto the still-warm surface. Sixteen squares from one 9x13 pan.
Soft persimmon cookies spiced with allspice, nutmeg, and cinnamon, loaded with dates and walnuts. Fall harvest baking at its finest.
Skip the rolling pin. This press-in crust gets layered with raspberry jam, creamy cheesecake filling, and cinnamon-dusted apple slices fanned in a pinwheel. Easier than pie, literally.
Port wine blueberry cake reduces ruby port into a syrupy concentrate, then folds it into a low-fat buttermilk cake studded with fresh berries. A sophisticated grown-up dessert.
Fruitcake drop cookies with brandy, candied cherries, dates, candied pineapple, and nuts. All the holiday fruitcake flavor in a bite-sized cookie that bakes in 12 minutes.
Old-fashioned date and nut drop cookies spiced with cinnamon and cloves, made with egg yolks and buttermilk. A chewy, fruit-studded holiday cookie with a nostalgic name.
French pear pie with sliced Bartlett pears, orange juice concentrate, and a cinnamon-ginger crumb topping. A rustic, crumble-topped fall dessert with warm spice.
Whole wheat zucchini oatmeal muffins fold grated zucchini, toasted oats, and pecans into a cinnamon-spiced batter lightened with apple butter. Moist, hearty, and a sneaky way to use up summer squash.
Vegan peanut butter oatmeal cookies with semi-sweet chocolate chips, made with soy milk and canola oil. Chewy, pressed flat, and loaded with crunch and chocolate.
This Swiss monastery tart has a cocoa-almond-cinnamon shortcrust filled with raspberry jam and topped with a golden lattice. A rustic European bake with roots in St. Gallen's monastic kitchens.
Melomakarona are traditional Greek honey cookies made with orange juice, olive oil, and butter, filled with a walnut-cinnamon mixture and dipped in warm honey syrup.