10,000 making recipes

Savory German cabbage muffins with grated cabbage, celery seed, and onion flakes. Tender, slightly sweet, and unexpectedly hearty. A bread-basket alternative for soups and stews.

Paper-thin lemon cookies sliced from refrigerated dough, loaded with fresh lemon zest and juice. A crisp, buttery slice-and-bake cookie that spreads into translucent wafers with caramelized edges.

Orange almond muffins sweetened with honey instead of sugar. Orange juice concentrate and zest pack intense citrus flavor into every tender bite.

Walnut quick bread with cinnamon and a tender crumb, no yeast needed. Served sliced with honey-whipped cream cheese for a breakfast loaf or afternoon snack.

Passover cheesecake with a chocolate macaroon and almond crust, filled with a silky cream cheese custard. A flour-free holiday dessert best made a day ahead.

Quick loaf bread made with Bisquick, candied fruit, walnuts, and a hint of anise. Mix, pour, bake. A retro holiday bread that couldn't be simpler.

Poke-style chocolate brownies soaked with condensed milk and chocolate syrup, topped with crushed walnuts and chocolate whipped cream. A fudgy, no-fuss crowd pleaser.

Holiday Sugar Cookies with Chocolate Candies recipe

These scrumptious corn muffins are the perfect for breakfast for those who are constantly on the move.

Pear granola bread with grated Anjou pears, buttermilk, raisins, and a crunchy granola topping baked into a tender quick bread loaded with texture and warm fruit flavor.

Light, fluffy cornmeal dumplings that cook right on top of your soup, stew, or stock in just 15 minutes. Small-batch recipe for one serving, easily doubled. Includes a cheese variation.

Banana chip streusel loaf made with cream of wheat cereal for a hearty crumb, finished with cinnamon-mini chocolate chip streusel. A cholesterol-free quick bread that uses egg substitute and ripe bananas.

Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.

Nectarine yogurt muffins are tender summer muffins with chopped fresh nectarine, vanilla yogurt, and brown sugar, topped with sliced almonds. A bright stone fruit breakfast bake for nectarine season.

Almond Coconut Twinkles (1953 Pillsbury Bake-Off Winner): coconut-and-almond drop cookies topped with double-boiler chocolate frosting. A senior-division winner that still delivers.

Refrigerator bran muffins with two kinds of bran cereal, buttermilk, and egg whites. Make-ahead batter keeps for weeks in the fridge for fresh-baked muffins on demand.