10,000 making recipes

Pineapple breakfast bread bakes up tender with crushed pineapple, buttermilk tang, and a warm hit of cinnamon. Cut-in butter gives it a scone-style crumb. Serve warm with cream cheese spread.

Tender rolled sugar cookies made with Neufchatel cheese, brown sugar, and butter-nut flavoring. Cut into shapes and decorate with a simple powdered sugar icing. Great for holidays.

Gruyere whole wheat biscuits, flaky buttermilk biscuits laced with nutty Gruyere, fresh thyme, and marjoram. Cold butter and whole wheat pastry flour give them tender, savory layers with a wholesome edge.

Fun chocolate cookies with cocoa and chocolate chips, decorated with miniature bear-shaped cookies pressed around the edges. A kid-friendly baking project.

Oatmeal waffles or pancakes: hearty whole-wheat batter with quick oats, buttermilk, and a touch of molasses for warm depth. Heart-healthy breakfast made with egg substitute and canola oil.

Chocolate waffles with sour cream batter and chocolate syrup, topped with fresh sliced strawberries and whipped cream. Indulgent weekend brunch that tastes like dessert for breakfast.

Oatmeal snickerdoodles with rolled oats, brown sugar, and a cinnamon-sugar topping. The classic snickerdoodle goes hearty with a chewy oat boost and that signature crackled cinnamon shell.

Tahini Oatmeal Date Cookies with Pecan and Raisin recipe

Sourdough pancakes or waffles made with a 12-hour overnight ferment of whole wheat flour and rolled oats. Tangy, hearty, and the perfect way to use up active sourdough starter for weekend breakfast.

Fairy cookies made with both powdered and granulated sugar, margarine, and oil for a melt-in-your-mouth texture. A big batch sugar cookie recipe that bakes up light, tender, and crisp.

Biscotti crocanti, traditional Italian twice-baked cookies with whole almonds and a pairing of almond and anise extracts. The classic crisp Italian biscotti for dunking in espresso or vin santo.

Whole wheat raisin nut molasses bread bakes a hearty, slightly sweet quick bread loaf studded with raisins and nuts. Two loaves of dense, dark, fiber-rich bread great for breakfast or snacking.

Cranberry fruit nut bread for the bread machine, brightened with fresh orange juice and zest, studded with chopped tart cranberries and crunchy nuts for a holiday-ready loaf.

Chewy fruit bars packed with apricots, raisins, and crushed pineapple, then dusted with powdered sugar or spread with frosting.

Lemon and pistachio Italian style biscotti, perfect with tea or coffee.

Dark chocolate buttermilk cupcakes filled with whipped white chocolate ganache. These cream-filled chocolate cupcakes are tender, moist, and hideously good, with a surprise center in every bite.