10,000 making recipes

Ultra-tender pumpkin bread spiced with cinnamon, cloves and nutmeg, studded with toasted walnuts, and so moist it stays fresh for days on the counter.

Tender lemon loaf brushed with hot lemon-sugar glaze while warm. Fresh lemon zest throughout, perfect for afternoon tea or morning coffee.

Sourdough-style buttermilk biscuits with a make-ahead refrigerator dough that bakes up tall, golden, and tender. Mix once, stash the dough in the fridge, and bake fresh biscuits all week long.

Hawaiian flavors of ginger, coconut and banana give this easy quickbread great flavor.

Rolled sugar cookies seasoned with ground mace, a warmer, floral cousin to nutmeg. The colonial-era twist on a basic cutout cookie. Yields three dozen.

Banana bran bread with walnuts: ripe mashed bananas, bran flakes cereal, and chopped walnuts baked into a moist, fiber-rich quickbread loaf. A favorite for breakfast and afternoon tea.

Blueberry apple scones made with applesauce instead of butter and whole wheat flour for a lighter, lower-fat take on a classic. Fresh blueberries, no yolks, no cream needed.

Classic oatmeal cookies with chocolate chips or nuts as desired.

Make the best brownies in the world with this simple and delicious recipe that will have your kids wrapped around your finger!

Prize-winning lemon blueberry muffins with yogurt cheese, fresh lemon zest, and a double hit of citrus from extract. Tender, tangy, blueberry-packed bakery-style muffins from scratch.

Soft chocolate chip cookies made with prune puree instead of butter for moist, fudgy texture. Brown sugar and vanilla create rich flavor at just 145 calories per cookie.

Blueberry lemon tea bread for the bread machine combines fresh blueberries with bright lemon juice in a buttery, tender quick-bread loaf. A teatime classic with a soft crumb and bursts of fruit in every slice.

Old-fashioned cream scones in their plainest classic form: heavy cream, butter, and eggs. The blank canvas scone for jam, lemon curd, or proper clotted cream service.

These cookies came from our friend when he came over, they were so buttery and flakey, the right amount of sweetness. These delicious cookies are definitely not only good at Christmas!

These muffins came out so moist, loved the flavor from honey and spices; pumpkin puree let the muffins so moist, and walnuts added some crunchiness and nutty flavor. I used half of the butter and half the olive oil, and the result was outstanding. They are great treat at any time!

Rolled sugar cookies with a tender, sturdy crumb that holds its shape through every cookie cutter. The chilled dough rolls cleanly to a quarter inch and bakes pale-edged, ready for royal icing or sprinkles.