10,000 making recipes

Fluffy layered cake covered with whipped cream. Easy to make using store bought angel food cake and instant pudding mix.

Crisp, lacy Italian pizzelle cookies flavored with anise and lemon, pressed golden on a traditional pizzelle iron. These thin wafer cookies are an Italian-American holiday staple your nonna would approve of.

Barbara Bush's signature chocolate chip cookies with a quirky splash of hot water in the dough that yields a crisp-edged, soft-centered cookie. A small-batch White House classic.

New England scones with bright orange zest, sweet currants, and whole wheat flour, finished with a powdered-sugar icing drizzle. Yankee-style scones with bakery-bright flavor.

Homemade flour tortillas with just 5 ingredients (flour, salt, baking powder, shortening, hot water). Granny's traditional Mexican recipe with the secret puff-up technique for soft, fluffy tortillas.

Blond brownies with brown sugar and butter base topped with almonds and chocolate chips: butterscotch-flavored bars baked until golden, named for the A-B-C toppings.

Shredded zucchini and sour cream make this chocolate chip breakfast bread outrageously moist. A cinnamon-spiked quick bread that yields two loaves, so you can share or stash one in the freezer.

Microwave cranberry orange bread ready in under 15 minutes. Fresh cranberries and grated orange zest pack this quick bread with bright, tart flavor and zero oven time.

Italian pastry puffs with lemon-scented biscotti dough wrapped around silky vanilla-almond pastry cream. Baked in a cupcake pan until golden, these old-school treats are worth every minute.

An easy drop cookie made with rolled oats and butterscotch chips.

Buttery shortbread base topped with raspberry jam and broiled almond meringue. Two-stage baking creates layers of tender cake, fruity jam, and golden meringue.

Slice-and-bake vanilla wafer cookies with powdered sugar, butter, and cream of tartar. Make the dough ahead, chill, slice thin, and bake crispy in 10 minutes.

Chewy ginger cookies made with prune butter instead of fat, loaded with warm spices and molasses. Low-fat but big on flavor with crispy edges and soft centers.

Our family loves banana muffins. I frequently make a batch of these for quick and easy grab n' go breakfasts during the week.

Savory fiddlehead muffins blend cornmeal and flour with cooked spring fiddleheads for a rustic side that tastes like a cross between cornbread and a wild-foraged forest walk.

Eggless chocolate zucchini bread made with egg substitute, cocoa powder, cinnamon, and shredded zucchini for moisture. Makes two loaves with a rich, fudgy crumb.