10,000 sake recipes

These delicious muffins made with whole wheat flour and pecans make the perfect snack before dinner.

Fruitcake biscotti studded with dried cranberries, tart cherries, candied orange rind, and almonds. Twice-baked for that signature crunch with lemon and almond extract.

Dark molasses gingerbread cake with cinnamon, ginger, and cloves baked in a ring mold and served warm with lemon whipped cream. Dense, spicy, and deeply flavored.

Apple crumb coffeecake layers a buttermilk batter with pre-cooked apple-currant filling under a buttery crumb topping. Spiced with cinnamon and nutmeg, ideal for brunch tables.

Blushing grapefruit marmalade turns ruby red grapefruit and lemon into a pink-blush preserve with bittersweet citrus depth. A traditional small-batch marmalade with liquid pectin set.

Fluffy homemade biscuits with pureed kidney beans baked right into the dough. Extra protein, whole wheat fiber, and golden-brown tops. Nobody will guess the secret ingredient.

Five-grain soda bread for the bread machine, with white, whole wheat, rye, graham, and oats, plus raisins and tangy buttermilk. A hearty no-knead loaf with no yeast and no rise time.

Banana walnut Bundt cake with whole wheat flour and a bright orange glaze, made in the microwave. A tropical holiday showstopper that comes together in under 35 minutes.

Puffy sour cream drop cookies topped with cinnamon sugar before baking. Soft, cakey, and lightly golden around the edges. Simple pantry ingredients, 30 minutes start to finish. Makes 18.

These simple and delicious muffins are a great treat for breakfast or a light snack between meals.

The reputation of fruitcake has been tarnished but store bought and candied fruitcakes. Using dried instead of candied fruit demonstrates what fruitcake is supposed to be.

Impossible pecan pie makes its own crust as it bakes, no rolling required. Six ingredients blend up in seconds and yield a pecan-studded custard pie in 45 minutes.

Holiday fruitcake with a pound of raisins boiled in spiced sugar syrup, mixed with candied fruit, walnuts, and warm spices, baked low and slow in a tube pan.

Easy crustless quiche made with Bisquick, cheddar cheese, and sauteed onions. This simple appetizer cuts into perfect squares and reheats beautifully.

Italian almond-hazelnut biscotti twice-bake to crisp dipping cookies with lemon zest, almond extract, and toasted nuts. Lower-fat traditional Italian style, keeps a month in a tin.

Homemade Grape-Nuts cereal from scratch with graham flour, buttermilk, and syrup. Baked into a thin slab, ground through a food chopper, then crisped again for that signature crunch.