5,006 recipes
From-scratch pineapple upside-down cake baked in cast-iron skillets with a caramelized brown sugar and Karo syrup topping, pineapple rings, maraschino cherries, and optional pecans. A buttermilk batter with folded egg whites for extra lift.
Walnut-stuffed dates wrapped in buttery sour cream cookie dough and brushed with a vanilla glaze. These retro blind date cookies are chewy, nutty, and irresistible.
Rocky road cookies are fudgy chocolate drop cookies studded with chocolate chips and chopped nuts, each topped with a melty mini marshmallow. Bakery-style cookies in 8 minutes per tray.
These cookies have many names: Butterballs, Russian Teacakes, etc. In New Mexico, they are "Polvorones" which is Spanish for "Dust Balls".
Mashed banana and chopped apples baked into a tender, cinnamon-spiced quick bread with sour cream for richness and walnuts for crunch. One loaf that won't last long on the counter.
Classic Swedish spritz cookies made with a cookie press from a rich butter dough. Decorate with candied fruits or colored sugar for a festive holiday cookie tin that yields 3-4 dozen.
Spiced pineapple zucchini bread with crushed pineapple, currants, and chopped nuts. Two moist, fragrant loaves for the price of one big mixing bowl. Cinnamon-and-nutmeg classic with a tropical twist.
It takes some time to make this decadent cake, but whoever tastes it will tell you how delicious it is. They might think this is from some high-end bakery.
Sourdough apple carrot bread loaded with shredded green apples, carrots, coconut, and cinnamon. A moist, hearty quick bread that puts your sourdough starter to work beyond loaves.
A moist apple cake baked in a tube pan, packed with fresh apples and pecans, then drenched in a warm brown sugar caramel glaze that soaks right into the crumb. An old-fashioned keeper of a cake.
Golden brown coffee cake is a buttermilk bundt with a brown sugar and walnut crumb layer running through the middle and crowning the top. Tender crumb, caramel notes, breakfast-table classic.
Ohio angel cookies rolled in sugar before baking for a crackled, sparkly crust with a soft, chewy center. A snickerdoodle-style cookie with brown sugar depth and cream of tartar tang.
Traditional Appalachian stack cake with tender cookie-thin layers separated by spiced apple butter. Bake crisp golden rounds, then let them soften overnight as the apple butter melts into each bite.
A rustic pie-cake hybrid loaded with diced apples and pecans, baked in a pie plate and served warm with rum butter sauce and whipped cream.
Sour cream Christmas cut-out cookies with a tender, slightly tangy dough, finished with a buttery coffee frosting. Makes 6 dozen cookies. Chill dough overnight for clean edges when cutting shapes.
Russian tea cakes with a buttery shortbread base, a thumbprint of jam or chopped walnuts, and a snowfall of powdered sugar. Holiday cookie tin classic.