2,055 sofie recipes

Soft, pillowy pita bread made entirely with whole wheat flour. Watch them puff up like magic in a hot oven for authentic pocket breads perfect for stuffing.

Yeast pumpkin biscuits are soft, fluffy yeast-raised rolls tinted gold and tender with pumpkin puree. Lightly sweet and pillowy, they're a beautiful addition to the Thanksgiving bread basket.

Classic white sandwich bread from your bread machine. Soft, tender crumb perfect for toast and sandwiches. Just add ingredients, press start, and wait for fresh-baked aroma.

Chinese red bean pudding, a silky steamed dessert thickened with rice flour and cornstarch, lightly sweetened with raw slab sugar, and studded with soft adzuki beans. Dairy-free and delicately sweet.

Rescue ruined fudge by turning it into rich, dense brownies with just eggs, flour, and milk. The clever 4-ingredient solution for fudge that came out too hard, too soft, or too runny.

Mary Rogers's sourdough biscuits use an overnight starter sponge for a tender, tangy biscuit with a soft crumb. A pioneer-style overnight rise that beats any quick biscuit hands down.

Soft chocolate chip cookies made with prune puree instead of butter for moist, fudgy texture. Brown sugar and vanilla create rich flavor at just 145 calories per cookie.

Whole wheat bread machine recipe with bread flour, milk, egg, applesauce, and honey. A soft, sandwich-worthy loaf with the convenience of a bread machine and the goodness of whole grains.

Oatmeal raisin drop cookies with steam-plumped raisins, oat bran, buttermilk, and walnuts. Soft, chewy, and warm with cinnamon and nutmeg. The technique that keeps raisins from going hard.

Portuguese sweet bread (pao doce) made easy in the bread machine: an egg-and-butter enriched loaf with a soft, golden crumb and gentle sweetness. A breakfast and Easter classic.

Star sugar cookies with butter, both granulated and powdered sugar, plus cream of tartar for that signature soft chew. Roll, cut, and decorate or bake as flattened balls.

Coconut macaroons with crisp golden edges and a soft, chewy middle, made from just egg whites, sugar, and desiccated coconut, with a hint of almond. Naturally gluten-free and quick to bake.

Pull-apart Kentucky buttermilk biscuits baked together in a tender slab, scored into 12 squares for fluffy soft sides. Tangy buttermilk and cold butter make every layer flaky and tall.

Quaker Choc-Oat-Chip Cookies blend rolled oats, brown sugar, and semi-sweet chocolate chips into a chewy back-of-the-canister classic. Bake 9 minutes for soft centers or 13 for crisp edges.

Crispy polenta is served with tender green beans, a soft-boiled egg, and a tangy yogurt mustard sauce. An easy yet sophisticated gluten-free breakfast to impress.

Classic peanut butter cookies with the iconic fork-crossed tops, soft chewy centers, and crisp edges. Made with creamy peanut butter, shortening, and both sugars for old-school texture.