2,329 rough recipes

Easy cherry pie with fluffy biscuit base, sweet cherry filling, and cinnamon streusel topping. No rolling dough required for this vintage shortcut dessert.

Italian flatbread with rosemary, garlic, and olive oil topping that bakes into golden, dimpled perfection after your bread machine kneads the dough

Rugalach rolls cream cheese dough around apricot preserves, cinnamon-sugar, ground pecans, and currants into bite-sized crescent cookies. The Jewish-American holiday cookie passed down through generations of bakers.

Homemade pastry stuffed with potato - "knish upon a star" and your dreams will come true.

Spiced molasses cookies perfect for decorating gingerbread men. Aromatic blend of ginger, cloves, cinnamon, and nutmeg in rollable dough that holds intricate shapes.

Who doesn't like one or two warm cinnamon rolls with your morning coffee or a cup of afternoon tea. These cranberry cinnamon rolls are made with 100% whole wheat flour and freshly made cranberry filling. Ethese delicious treats without guilt.

Easy tea biscuits: five-ingredient drop biscuits made with pantry staples in 30 minutes. No rolling, no cutters, just spooned dough and a hot oven.

Copycat T.J. Cinnamon's cinnamon rolls with soft yeast dough and a butter-brown sugar-cinnamon filling. Pillowy, gooey homemade rolls that taste like the mall classic. Makes 14.

Authentic French croissants made from scratch with butter laminated dough, multiple folds for flaky layers, and that iconic golden crescent shape Mom perfected.

Sugar free chocolate chip cookies use Sugar Twin and diabetic-friendly chocolate to deliver soft, bakery-style cookies with no granulated sugar in the dough.

Individual rosemary-polenta pizzettas made with a food-processor dough blending white, whole wheat, and cornmeal flours. Rustic party-size bases for personalized Italian toppings.

Oatmeal raisin cookies made with egg whites for a lighter, crisper edge. Cinnamon, nutmeg, and chewy raisins in a classic chilled-dough recipe.

German springerle Christmas cookies: anise-scented egg-and-sugar dough pressed with carved wooden molds, dried overnight, and baked low to set the embossed pattern.

Soft and delicious. I made half of the dough with both dark and golden raisins (soaked & drained) and the other with dried cranberries and chopped walnuts. Perfect.

Whole wheat croissants: shortcut laminated dough with butter folded into whole wheat pastry flour, then rolled into 24 flaky crescents. Simplified version of the classic French viennoiserie.

Traditional Italian fig cookies (cucidati) with a sweet filling of dried figs, raisins, walnuts, and cinnamon wrapped in a buttery dough. A classic holiday cookie from Italian-American bakeries.