3,159 out recipes

Maple nut bundt cake with swirled layers of cinnamon-sugar nuts baked into a pudding-enriched batter, then drizzled with maple-vanilla glaze. Starts with a cake mix but tastes from scratch.

Magnificent chocolate cake baked in a 10-inch tube pan with six ounces of unsweetened chocolate, six eggs, and chopped nuts. A tall, tender, old-fashioned bundt-style cake.

Kibbee bissaneeyeh: Lebanese layered ground lamb and bulgur casserole stuffed with spiced lamb and pine nuts, baked in a diamond-scored pattern until golden.

Chocolaty double cruncher cookies with rolled oats, crushed corn flakes, coconut, and a chocolate filling. A crunchy sandwich cookie with triple texture.

Hawaiian mood cookies with cream cheese dough, crushed pineapple, maraschino cherries, and chopped nuts. Soft, cake-like drop cookies with tropical fruit flavors baked on accordion-pleated foil.

Wholesome whole wheat and oat scones made with oil instead of butter, studded with raisins or currants. Ready in 30 minutes with endless flavor variations.

Low-fat applesauce oatmeal muffins with rolled oats soaked in skim milk, whole wheat flour, and egg whites. No butter, no oil, and just 95 calories each.

Macadamia pie swaps pecans for buttery Hawaiian macadamia nuts in a classic corn syrup and brown sugar custard. Crisp salted nuts on top, gooey caramel below in a single-crust shell.

Hot fudge sundae cake that bakes its own chocolate sauce underneath the cake layer. Pour hot water over the batter before baking, and the oven creates a fudgy pudding sauce beneath a light chocolate cake.

Greek stuffed grape leaves (dolmades) filled with ground lamb, pine nuts, fresh mint, parsley, and lemon juice, then baked in water until tender. A classic Mediterranean appetizer.

Mary Wilhelm of Sparta sent her signature cookie, which she said she has prepared for the Food Network, Warrens Cranfest and Taste of Home magazine. Two classic flavor pairings - brown sugar and cashews, and orange and cranberry - come together.

Oatmeal fig muffins fold mashed fig preserves and old-fashioned oats into a tender breakfast muffin, finished with a tangy orange cream cheese spread. Perfect brunch bake.

Cranberry pear crisp with a brown rice base topped with oats, pecans, and coconut. A unique fall dessert with tart cranberries and sweet pears.

Scottish raisin oat scones with quick oats and cream of tartar for tender, traditional texture. Cut into 8 to 12 wedges, ready in 30 minutes for tea or brunch.

Fudgy one-bowl peppermint brownies made with real unsweetened chocolate, drizzled with white chocolate, and topped with crushed candy canes. A festive holiday brownie.

Carrot cake with a chocolatey twist: cocoa powder, chocolate chips, warm spices, and shredded carrots all in one batter, topped with cream cheese frosting. Moist, spiced, and packed with surprises in every bite.