10,000 making recipes

Mandel rolls (mandelbrot) made with cake meal, matzo meal, potato starch, and chopped nuts. Twice-baked Jewish biscotti that are crisp, cinnamon-spiced, and Passover-friendly.

Caramel banana nut loaves using cake mix and pudding mix for extra moisture, loaded with real mashed bananas and walnuts, topped with a homemade caramel frosting.

Half whole-wheat, half white flour buttermilk pancakes with a hint of cinnamon. Tangy buttermilk and baking soda give a tender, lofty crumb that crisps golden on a hot griddle.

1 3/4 cups flour 2 tsp baking powder 1/2 tsp cinnamon 3/4 cup orange juice 1/2 cup vegetable oil 1 egg Mix all the ingredient and bake at 375F for 10 to 15 mins

Chinese-bakery style almond cookies with shortening, brown sugar, and a whole blanched almond pressed into each round. Egg yolk wash gives the signature glossy golden top from your favorite dim sum tray.

Butterscotch marshmallow brownies loaded with chocolate chips, mini marshmallows, and walnuts. A chewy blonde brownie base with melted butterscotch chips and brown sugar.

Pumpkin banana nut bread with cinnamon and ginger, two kinds of sugar, and chopped walnuts. Makes two loaves of moist, spiced quick bread that freezes beautifully.

Low-fat cherry-almond biscotti with dried cherries, chopped almonds, and almond extract. No butter or oil needed in this crispy, twice-baked Italian cookie for dipping.

New Mexico spoon bread baked in a cast iron skillet with creamed corn, green chiles, and melted cheese. A custard-soft cornbread with Southwestern heat you slice like pie.

Chewy brown sugar brownies loaded with grated carrots, chopped raisins, and a walnut topping. Not your typical brownie, but the 4.8-star rating speaks for itself.

Old-fashioned Southern cream cookies made with sour cream, walnuts, and pressed flat with a cinnamon-sugar glass. Soft, cakey drop cookies that yield six dozen from one batch.

Wholesome bran bread studded with sesame and poppy seeds, sweetened with honey and orange juice. Dense, hearty loaf perfect for toasting and spreading with butter.

Betty Crocker pancakes from scratch using the original 6th Edition Cookbook recipe. Fluffy, golden, and ready in 25 minutes with basic pantry ingredients. Includes 5 variations.

Wholesome after-school snack muffins made with raisin bran cereal, whole wheat, and shredded carrot. Lightly sweet, moist, and full of fiber, a kid-friendly muffin for lunchboxes and snack time.

Old-school cocoa drop cookies made with buttermilk and whole wheat flour, topped with a glossy homemade chocolate frosting. Quick to mix, quick to bake, and yields a big batch of 4 dozen.

Cheese puff muffins made with choux pastry dough, sharp cheddar, eggs, and a hint of cayenne. Crispy outside, hollow and airy inside. A savory twist on classic French gougères.