5,097 recipes
Microwave crumble coffee cake with a cinnamon-brown sugar streusel topping and melted butter finish. Soft, tender cake ready in under 10 minutes of cook time.
Sour cream pumpkin coffee cake with a tender vanilla batter, spiced pumpkin filling layer, and a brown sugar-cinnamon streusel sandwiched and topped. Fall brunch favorite.
Yeast tea ring filled with apricots, pecans, brown sugar, and cinnamon, rolled and shaped into a glazed coffee cake. The classic slit-and-turn technique shows off the swirled interior.
Old Munich sauerbraten: beef marinated for days in a spiced vinegar bath, then clay-pot braised until fork-tender in a sweet-sour gravy thickened with gingersnaps. Authentic Bavarian pot roast for potato pancakes.
Vegan pecan spice cookies sweetened with maple syrup and barley malt. Whole wheat flour, chopped pecans, raisins, and warm star anise, cinnamon, and nutmeg. Dairy and egg free.
Chewy oatmeal raisin cookies built with dark brown sugar and a touch of honey for deep caramel flavor and lasting softness. The classic lunchbox cookie with crisp edges and a soft, raisin-studded center.
Glazed cinnamon rolls skip the yeast and rise time by using biscuit baking mix, so you get warm, tender rolls drizzled with sweet powdered sugar glaze in under an hour.
Cinnabon copycat cinnamon rolls with soft pillowy dough, a buttery brown sugar-cinnamon filling, and cream cheese frosting that melts into every spiral. The classic mall bakery flavor at home.
Old-fashioned raisin pie with a spiced orange juice filling, dual citrus zest, cinnamon, and cloves under a lattice crust. A sweet, fruity heirloom pie that deserves a comeback.
These scrumptious snacks are perfect for the kids lunches. Just make sure to pack extra for their friends!
Presto praline cookies (graham cracker pralines): graham crackers baked under a buttery brown sugar pecan toffee. Five ingredients, 40 minutes, crowd-pleaser cookies for any occasion.
Classic double-crust apple pie enriched with honey, raisins, and pecans. Cinnamon-sugar coated apples in a buttery pastry. Golden lattice top.
Israeli upside-down apple cake made with potato starch instead of flour, naturally gluten-free. Whole apples stuffed with walnuts and raisins bake in a caramel base topped with a light sponge.
Sour cream apple pie with a thick walnut-cinnamon streusel topping. Granny Smiths in vanilla custard under a buttery crumble. The high-heat start sets the shell, the low finish cooks the apples through.
Pearls and chocolate cookies are chewy dark chocolate drop cookies loaded with white chocolate chips (the pearls). A reverse-palette chocolate chip cookie, ready in 20 minutes.
A delicious variation on the traditional pound cake! As noted in the recipe, the main ingredient measurements are by weight NOT volume. You'll notice that they are all one pound each. THAT'S what makes a TRUE pound cake.