3,003 recipes
Mrs. Criswell's ginger cookies are old-fashioned molasses and ground ginger rolled cookies glazed with beaten egg and baked in a hot oven. A rustic heirloom farmhouse recipe.
Fat-free apple cake made with applesauce instead of butter or oil, loaded with diced Granny Smith apples, raisins, cinnamon, and nutmeg. Freezer-friendly.
Deliciously rich. These irresistible grasshopper pie bars are perfect to impress your friends or family. Creamy, smooth, and decadent, it melts in your mouth.
Bakery-style soft cookies loaded with chopped milk chocolate, shredded coconut, and walnuts. A blend of butter, shortening, and cake flour creates an irresistibly tender crumb.
Cranberry upside-down cake with fresh cranberries in a brown sugar butter base, topped with a light egg white-folded butter cake. A stunning holiday dessert flipped to reveal jewel-red fruit.
Tomato ginger upside-down cake with fresh grated ginger, molasses, brown sugar, and sliced tomatoes baked under a spiced buttermilk batter. Serve warm with whipped cream.
Crispy deep-fried dessert wontons with three tropical fillings: coconut-lemon, macadamia-ginger, and banana-honey. Hand-rolled dough twisted like candy wrappers and dusted in powdered sugar.
Gingerbread scones spiced with ginger, cinnamon, and molasses. Served warm with nutmeg-orange whipped cream. Holiday breakfast that doubles as dessert.
Monster chunk cookies with hand-cut chocolate chunks, rolled oats, dark brown sugar, and butter baked low and slow for thick, chewy centers and golden edges.
Bite-sized pumpkin muffins with brown sugar, cinnamon, and nutmeg made with canned pumpkin puree. Egg-free, quick to mix, and baked in just 10 to 15 minutes.
Toasted nut spice cake with brown sugar meringue baked right on top. Cinnamon, nutmeg, and cloves in a moist sour milk batter, crowned with a crispy-chewy nut meringue layer that bakes alongside the cake.
Chocolate cake made with pureed green tomatoes, brown sugar, cinnamon, and orange zest, finished with a glossy dark chocolate glaze. Unexpected end-of-garden dessert.
Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."
Carrot wheat muffins with whole wheat flour, molasses, grated carrots, orange zest, raisins, and chopped nuts. Hearty, warmly spiced breakfast muffins with natural sweetness.
Giant Texas-sized cookies loaded with oats, cereal, chocolate chips, coconut, and pecans. Scooped with an ice cream scoop for massive, chewy, everything-in-it cookies.
Authentic Chinese almond cookies made with lard for that traditional sandy crumb. Each cookie gets a whole blanched almond pressed in the center and a glossy egg yolk wash before baking. Includes sesame variation.