10,000 making recipes

Perfect mix of sweet and salty! Pretzels add crunch and bring out the peanutty flavor of the peanut butter.

Homemade pumpkin spice doughnuts fried golden from a pumpkin puree dough warm with cinnamon, ginger, and nutmeg, then dipped in a maple glaze. Cake-style donuts for fall mornings and Thanksgiving dessert.

Scotch oatmeal waffles: hearty breakfast waffles built on rolled oats and brown sugar, no flour needed. Tender, lightly sweet, with a satisfying chew oat-lovers will recognize.

Fat-free pumpkin pie for Thanksgiving with a no-butter bread crumb crust, egg-white-only filling, and skim evaporated milk. A lighter holiday classic with all the warm spice.

Chocolate phyllo crisps: three sheets of phyllo brushed with cocoa-clarified butter, sugared between layers, and baked flat under a weight. Elegant chocolate wafer garnish for plated desserts.

Oven-baked sheet pancakes made with egg whites and fruit cocktail juice instead of milk or eggs. A low-fat, no-griddle pancake batch baked in 15 minutes for a quick breakfast crowd.

Flaky Chinese onion pancakes stuffed with chicken, Chinese sausage, dried shrimp, and barbecued pork. Crispy outside, savory layered inside. Northern dough meets southern filling.

Harvest pumpkin torte layers a fluffy chocolate sponge with spiced pumpkin filling four times over, then finishes with a glossy chocolate glaze. Fall baking that looks like a bakery-case showpiece.

Canterbury jumbles: chewy, generously loaded drop cookies with shredded coconut, macadamia nuts, raisins, and semi-sweet chocolate chips. The everything-but-the-kitchen-sink cookie that lives up to its name.

Instead of being hard, dry spice cookies, these are soft, moist spicy cookies with a medium hot disposition. Their heat is derived from ground Jamaican Scotch Bonnet peppers.

Pennsylvania Dutch corn fritters with kernel corn, creamed corn, and whipped egg white for a light, golden crust. Skillet-fried in about 2 minutes per batch.

Kona Inn banana bread, a Hawaiian classic studded with macadamia nuts and packed with six ripe bananas per batch. A tender, butter-rich loaf with island flavor that makes two loaves at a time.

Traditional Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.

Kid-friendly banana nut muffins with yogurt, brown sugar, and walnuts. No eggs needed, easy enough for young bakers, and ready in 30 minutes.

A rich, fudgy steamed chocolate pudding made with semi-sweet chocolate and pecans, served warm with a fresh raspberry-liqueur sauce. An elegant make-ahead dessert for special occasions.

Orange whole wheat pancakes made with fresh juice, hearty whole-wheat flour, and zero refined sugar. A bright citrus twist on weekend breakfast that's wholesome enough for everyday.