3,159 out recipes

Self-saucing sticky toffee pudding, a date-studded muscovado sponge that creates its own rich toffee sauce underneath as it bakes. Spoon it warm over vanilla ice cream or pouring cream.

Southern fig cake with a pint of fresh or preserved figs blended into a buttermilk batter spiced with cinnamon and allspice. Moist crumb, sweet-tart fig flavor in every bite, finished with chopped nuts.

Graham granola bread machine loaf with whole wheat, rolled oats, buttermilk, and walnuts. Hearty breakfast-bread texture packed with crunch and fiber.

Soft persimmon cookies spiced with allspice, nutmeg, and cinnamon, loaded with dates and walnuts. Fall harvest baking at its finest.

Classic Nestle Toll House chocolate chip cookies with butter, brown sugar, semi-sweet morsels, and chopped nuts. The original back-of-the-bag recipe that started it all.

Vegan peanut butter oatmeal cookies with semi-sweet chocolate chips, made with soy milk and canola oil. Chewy, pressed flat, and loaded with crunch and chocolate.

Moist chocolate chip applesauce cake with cocoa and cinnamon in the batter, topped with a crunchy layer of chocolate chips, nuts, and cinnamon sugar. Swap margarine for more applesauce to make it lighter. A 9x13 crowd-pleaser in under an hour.

Loggers bread for the bread machine: a hearty whole wheat and oat flour loaf sweetened with applesauce, honey, and molasses, with powdered buttermilk for tender chew.

Thyme-fig fruitcake is a rustic, barely-sweet cornmeal cake studded with apple-juice-plumped figs, fragrant thyme and toasted pine nuts. An Italian-style tea cake that leans savory more than sugary.

Velvety pressure cooker parsnip soup with curry, ginger, and rolled oats for body, finished with a swirl of cream. Sweet, earthy, and warming. On the table in about an hour with minimal hands-on time.

Bread machine oat-wheat bagel bread with cinnamon and honey. A chewy, bagel-inspired loaf with oat flour and whole wheat that comes together by dumping everything in and pressing start.

Dark cocoa cookies stuffed with two full cups of chocolate chips and chopped nuts. Makes 54 soft, fudgy drop cookies with a deep chocolate flavor that hits from the very first bite.

Rich, buttery banana bread with a full cup of melted butter, chopped nuts, and a generous helping of ripe mashed bananas. Makes one large loaf or two smaller ones. Freezes beautifully.

Chocolate snickerdoodles rolled in a cocoa-cinnamon-sugar coating. Chewy oat cookies with a crackly crust and deep chocolate flavor that beats the classic version.

White chocolate macadamia nut cookies with chunks of real white chocolate (not chips) and buttery toasted macadamias. Soft centers, lightly browned edges, classic bakery-style cookies.

Slice-and-bake oatmeal icebox cookies with brown sugar, chopped nuts, and vanilla. Crisp when stored airtight, soft and chewy when left loosely covered.