9,444 mile recipes

Tropical bread pudding layers French bread with sliced bananas and flaked coconut, then bakes in a vanilla custard. Caribbean-inspired twist on the classic comfort dessert.

Truffle fudge cheesecake with 24 ounces of melted chocolate chips blended into a triple cream cheese filling on a cocoa-vanilla wafer crust. A dense, intensely chocolatey no-crack cheesecake.

Spiced bran muffins with molasses, ginger, cloves, walnuts, and golden raisins. Made with whole wheat flour, egg whites, and yogurt for a lighter, healthier take.

A fragrant bread machine loaf with dried dill and parsley, olive oil, and powdered milk for a soft crumb. Just load the ingredients and let the machine do the work. Incredible toasted with butter.

Bread machine dried tomato and rosemary bread with olive oil, paprika, and bread flour. A savory, herb-scented loaf with just 5 minutes of hands-on prep.

Diabetic-friendly lemon cream pie with a blind-baked pastry crust, tart lemon custard set with gelatin, and a light whipped topping. Bright, creamy, and sugar-free.

Laminated yeast pastries with butter folded through dough, twisted into spirals and filled with cinnamon apples. Overnight fermentation develops rich flavor.

Breaded chicken breasts baked in tomato sauce with Italian herbs and melted mozzarella. A lighter take on chicken Parmesan using whole wheat crumbs and wheat germ.

Gramma Bahrt's salmon piroghi, a hearty double-crust pie layered with stock-cooked rice, flaked salmon, hard-boiled eggs and buttery chives. A Russian-style salmon pie baked golden and glossy.

Classic stuffed green peppers filled with ground beef, oats, onion, celery, and basil in tomato juice, baked and served with a creamy mushroom sauce. Old-fashioned comfort food.

Devil's food cake: a deep, dark, three-layer chocolate cake built on melted chocolate and sour milk for that signature reddish-brown crumb. The classic American showstopper that puts boxed mixes to shame.

Assorted blanched vegetables are served with a creamy and flavorful peanut butter sauce.

Pumpernickel bread machine loaf gets its midnight color from molasses, instant coffee, and cocoa powder, with rye, cornmeal, and wheat flakes building deep, earthy German-style flavor.

Soft oatmeal cookies loaded with raisins and chopped nuts, warm with cinnamon and allspice. Old-school drop cookies with chewy centers and crisp golden edges.

Pizza bread for the bread machine bakes pepperoni, mozzarella, parmesan, mushrooms, and oregano right into the loaf. Hands-off, no kneading, and the inside tastes like a pepperoni roll.

Old-school stovetop chocolate fudge made with vanilla pudding mix, Dutch cocoa, and a cold-towel cooling technique for smooth, creamy texture. No butter needed, topped with pecans.