2,360 saute vegetable recipes

Layered coffee cake with a cream cheese and condensed milk filling, canned peaches, chopped nuts, and a cinnamon-brown sugar crumb topping.

Cinnamon rolls with walnuts and raisins, finished with an orange-vanilla-almond icing. Big-batch recipe yields 40 rolls for crowds, brunches, or freezer stashing.

A showpiece blueberry pie with 7 cups of fresh berries in a glossy orange glaze, nestled in a homemade orange-zest crust. Served chilled and can be made a day ahead.

Crispy chocolate snap cookies topped with frosting and piped spiderweb designs in melted chocolate. The ultimate Halloween cookie that freezes beautifully for make-ahead party prep.

Banana Cake Aloha Oe is a vintage Hawaiian-style layer cake with a soft, banana-rich crumb finished with real banana frosting. Tender cake flour layers, mashed banana in every bite.

Make your own snacks rather than buying from a bulk store or box. Store bought packaged snacks always have huge amounts of salt, reduce the sodium by making your own.

Chewy brownie cookies stuffed with chocolate chips and an optional handful of nuts. Soft, fudgy, and ready in 30 minutes for a brownie-meets-cookie hybrid that disappears fast.

Classic Southern red velvet cake with cocoa-tinted buttermilk batter and traditional cooked-milk ermine frosting. The original layer cake before cream cheese frosting became standard.

Glazed chocolate mint cookies: thin, crisp rolled cookies made with melted mint chocolate chips in the dough, then half-dipped in a glossy mint chocolate glaze. Like a homemade Thin Mint.

Lemon poinsettia cookies decorate buttery lemon shortbread with cream cheese spread, sliced strawberries, and mint leaves arranged like holiday flowers.

Coconut drop cookies with rolled oats and dried coconut for chewy centers and golden, toasty edges. A pantry-staple drop cookie with double-sugar richness and warm vanilla in every bite.

Pistachio-almond biscotti drizzled with dark chocolate: crunchy, twice-baked Italian cookies packed with two kinds of nuts. Coffee's best friend and a gift-tin classic.

Peanut butter and jelly streusel bars with a brown sugar PB cookie base, strawberry jam middle, and oat-crumble topping. The lunchbox sandwich reinvented for the cookie tray.

Vanilla sheet cake split and filled with a whipped butter-shortening cream made with evaporated milk. Cut into squares for individual cream-filled cakes that taste like homemade Twinkies.

Mocha toffee crescents are buttery espresso-laced shortbread cookies studded with toffee chips, shaped into crescents and dipped in dark chocolate. Cookie tin showstoppers.

Mocha cake is a spiced coffee loaf studded with raisins, currants, and citron. Brewed coffee, brown sugar, cinnamon, cloves, and allspice create a warmly spiced fruitcake for any occasion.