10,000 making recipes

Raisin crumb pie layers plump raisins under a cakey batter and a buttery crumb topping in a flaky crust. A heritage Pennsylvania Dutch-style dessert that makes two pies at once.

Chewy oatmeal raisin cookies spiced with cinnamon and nutmeg, sweetened with sugar substitute instead of sugar. A built-in lower-fat option swaps half the margarine for applesauce or banana. Diabetic-friendly baking made easy.

Thick, fudgy peppermint pattie brownies with a whole layer of York-style mint candies sandwiched between cocoa batter. Makes 36 squares for parties and bake sales.

Fudgy cocoa brownies with a hidden layer of chocolate mint patties baked right inside. Rich, minty, and makes a big batch of 36 squares from a 9x13 pan.

Swedish butter cookies are slice-and-bake shortbread topped with browned butter frosting. Five ingredients in the dough, nutty caramelized butter on top, and the kind of crisp-edge melt that makes Christmas cookie tins worth opening.

The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.

Paintbrush cookies are honey-sweetened sugar cookies decorated with edible egg yolk paint before baking. A fun kids' baking project where the painting is half the joy and the colors bake on vibrant.

Buttery slice-and-bake pinwheel cookies swirled with cherry preserves and scented with vanilla and almond extract. Roll, freeze, slice, and bake to golden perfection.

Tres leches cake using store-bought pound cake soaked in a blend of evaporated milk, condensed milk, and heavy cream, topped with broiled meringue. A shortcut Latin classic.

Soft gingerbread cookies with separated eggs folded in for airy texture, spiced with ginger and cloves, ready in just 10 minutes of baking.

Southern peach shortcake with sliced peaches, almond extract, and cinnamon baked under a light biscuit topping. Diabetic-friendly with fructose instead of sugar.

Cinnamon walnut scones with a tender, cream-rich crumb and warm spice in every bite. Brushed with buttermilk and baked hot for golden, bakery-tall wedges with crisp edges.

Favourite shoofly pie with baking-soda-aerated molasses filling, ginger and cinnamon spice, and lard-and-butter crumbs. The Lancaster County classic with extra lift and warm spice.

Ginger crinkle cookies with molasses, cinnamon, and cloves, rolled in sugar and baked until crackled on top. Chewy centers with crisp, sugary edges that shatter on the first bite.

Raspberry streusel muffins with a pecan-brown sugar crumb topping and berries layered through the batter. Buttery, tender muffins with a crunchy sweet crust on every bite.

Lemon cayenne cookie press cookies with bright lemon zest and a spicy kick from cayenne pepper. Buttery, crisp, and sweet-heat in every bite.