10,000 making recipes

The perfect holiday bread that is great plain or toasted!

Old-fashioned chocolate cake doughnuts made with buttermilk, melted chocolate, and a pinch of ginger, then deep-fried until crisp outside and tender within.

Orange coconut chews packed with dates, shredded coconut, and fresh orange zest in a brown sugar base. Chewy, golden bar cookies with a tropical citrus twist.

Melt-in-your mouth balls topped with crunch sesame seeds are a delicious, not too sweet, accompaniament to coffee or tea.

Classic hermit cookies with brown sugar, cold coffee, raisins, nuts, cinnamon, and nutmeg. An old-fashioned New England drop cookie that's soft, chewy, and warmly spiced.

Discover how to make Lemony Anise Cookies with this easy recipe. Zesty lemon and aromatic anise combine in crisp, golden cookies perfect for any occasion. Ready in about 1 hour.

A chocolate quick bread loaded with chopped nuts. Mixed by hand in one bowl with no yeast or rising time. Wrap it in foil after baking and let it cool completely for clean, even slices.

Eggnog waffles use leftover holiday eggnog instead of milk for warm spiced flavor and a tender, custardy interior. Optional pecans or walnuts add crunch. A festive December brunch.

Phyllis's avocado quick bread with mashed ripe avocado, sour milk, pecans, and a mix of unbleached and whole wheat pastry flour. Faintly green, tender, and a clever way to use up an over-ripe avocado.

Classic pecan melt away cookies made with cake flour and unsalted butter for an ultra-tender, powdered-sugar-dusted shortbread. Drop cookies that dissolve on the tongue in seconds.

Blueberry cookies with fresh blueberries, brown sugar, cinnamon, and lemon zest, topped with a citrus powdered sugar frosting. Soft, cakey drop cookies.

Applesauce Nut Bread with Cinnamon Pecan Topping recipe

Sheepherder bread, a Basque-American sourdough leavened entirely with active starter. A simple six-ingredient loaf with chewy crumb and rustic crust traditionally baked in cast iron.

Hawaiian banana nut bread is a one-bowl quick bread made with three ripe bananas, vegetable oil, and chopped nuts. Moist, tender, and uncomplicated. The kind of loaf that puts overripe bananas to good use.

Buttery macadamia nut biscotti with half the nuts ground into the dough and half left whole. Twice-baked for a crisp, crunchy cookie with rich tropical flavor.

Lime squares with shortbread crust: tangy lime curd-style filling over a buttery shortbread base, finished with powdered sugar. The cousin of lemon bars, tinted pale green for visual punch.