10,000 sake recipes

Sourdough doughnuts made with active sourdough starter, buttermilk, nutmeg, and cinnamon, fried until golden. Virtually greaseless, freezer-friendly, and dusted with powdered or cinnamon sugar.

Orange potato bread with fresh orange juice, orange zest, riced potatoes, and chopped nuts. A moist, citrusy quick bread where potato keeps the crumb tender for days.

Spiced pineapple zucchini bread with crushed pineapple, currants, and chopped nuts. Two moist, fragrant loaves for the price of one big mixing bowl. Cinnamon-and-nutmeg classic with a tropical twist.

Whole wheat sesame seed cookies bake up nutty and chewy with toasted sesame, coconut, honey, and a splash of soy milk. A dairy-free, refined-sugar-free drop cookie loaded with seeds and fiber. Makes 48 small treats.

Pumpkin raisin nut cookies made egg-free with pumpkin puree as the binder, spiced with cinnamon, nutmeg, and ginger, and packed with raisins and chopped nuts.

Giant double chocolate chip cookies with melted chocolate in the dough plus whole chips folded in, sour cream for fudgy centers, and chopped walnuts. Bakery-sized at 3 inches.

Chewy butterscotch oatmeal cookies made with brown sugar, quick oats, and vanilla. A simple drop cookie with crispy edges and a soft, caramel-flavored center that comes together fast.

Oatmeal ranger cookies pack rolled oats, corn flakes, and shredded coconut into a chewy brown-sugar dough. The cowboy-cookie cousin with a crisp-edge crunch from the corn flakes.

Italian biscotti with toasted walnuts, orange zest, and black pepper. The savory-sweet hybrid that pairs with dessert wine, cheese, or after-dinner coffee.

Jumbles are old-fashioned filled sandwich cookies, two rolled rounds enclosing a smear of grape jelly with three peek-a-boo windows cut into the top. Vintage pantry treat.

Applesauce oatmeal raisin cookies use applesauce in place of half the fat for a chewier, lower-fat cookie. A soft-baked oatmeal raisin with brown sugar warmth and plump fruit.

Spiced biscotti with cinnamon, cloves, ginger, and a surprising kick of white pepper. Crunchy, warmly spiced Italian cookies built for dunking in coffee or tea.

Homemade oatmeal cookie mix with whole wheat flour, rolled oats, and brown sugar. Shelf-stable pantry mix that stores up to 12 weeks for fresh cookies anytime.

Pepper biscotti with black pepper, toasted walnuts, orange zest, and almond extract. An Italian twice-baked cookie with grown-up complexity and a subtle peppery kick. Perfect with coffee or red wine.

Moist quick bread studded with apples, apricots, and walnuts spiced with allspice and cinnamon for a fruity breakfast loaf perfect with coffee or tea.

Whole wheat persimmon muffins spiced with cinnamon and nutmeg, packed with chopped walnuts and raisins. The persimmon pulp keeps them naturally moist and tender, perfect for fall breakfasts when ripe persimmons hit the market.