10,000 sake recipes

Crockpot pumpkin bread baked inside canning jars for cylindrical loaves. Pumpkin pie spice, brown sugar, currants, and a wet pumpkin batter. Edible gift idea.

Georgia pecan biscotti with toasted pecans and orange zest, twice-baked until shatteringly crisp. A Southern twist on the Italian classic, perfect for dunking.

British rock buns with currants, candied peel, mixed spice, and nutmeg. Craggy, golden, and baked in just 15 minutes. A classic tea-time treat from scratch.

Orange nut bread with bright orange zest and juice baked into a tender loaf studded with chopped almonds and raisins. Wrap and rest overnight for clean slicing.

Lemon pucker-up slice-and-bake cookies with fresh lemon zest and juice, a hint of nutmeg, and a crisp, buttery edge. Make the dough ahead and freeze for baking anytime.

Quick orange-scented muffins with chopped pecans and a hidden center of sugar-free cherry fruit spread. Made with low-fat baking mix and ready in 45 minutes.

Peanut butter shortbread: round pan-pressed shortbread with peanut butter in the dough and a peanut butter icing topped with melted white chocolate drizzle. Two pan-rounds.

Easy German cheesecake brownies: German chocolate cake mix base with cream cheese topping baked into rich layered bars. Cake mix shortcut for sixteen squares.

Small-batch walnut brownies baked in a loaf pan with cocoa powder, one egg, and vegetable shortening. Dense, fudgy, and scaled for two to four people instead of a crowd.

Simple apple quick bread spiced with cinnamon and cloves, studded with chopped nuts. A dusting of confectioner's sugar adds an elegant finish to this homestyle loaf.

Oat and raisin bar cookies with brown sugar, cinnamon, and rolled oats baked in a sheet pan. A mix-and-spread health cookie with eight ingredients and zero fuss.

Old-fashioned prune muffins with brown sugar, nutmeg, and soft cooked prunes that melt into the batter. A simple mix-and-bake recipe with domed tops and tender crumb.

Fudgy cocoa brownies with a hidden layer of chocolate mint patties baked right inside. Rich, minty, and makes a big batch of 36 squares from a 9x13 pan.

Irish whiskey soda bread with honey and raisins, brushed with a whiskey-milk glaze before baking. No yeast needed. The whiskey adds warm depth to a traditional buttermilk soda bread base.

Chiles rellenos stuffed with Monterey Jack cheese, dipped in a cornmeal batter, and fried golden brown. The cornmeal coating adds a crispy crunch that traditional egg-only batters can't match.

Lemon macadamia cookies with cream cheese in the dough for a soft, cakey texture and bright citrus flavor. Buttery macadamia nuts in every bite. Low and slow baking keeps them tender.