427 sofie recipes

Pinwheel slice-and-bake cookies with a chocolate oat layer swirled around a peanut oat layer. Make the dough ahead, chill overnight, then slice and bake in minutes.

Gingerbread men cookies with oats, molasses, cinnamon, and ginger rolled thin and decorated with frosting, red cinnamon candies, and chocolate. A holiday baking favorite.

Three-layer pecan fudge cake made with unsweetened chocolate in both the batter and frosting. Rich, dense, and loaded with chopped pecans throughout.

Warm and soft pears poached in wine with vanilla and blue cheese.

Roasting concentrates flavors without adding fat and lends a buttery-soft texture.

Royal coconut cookies: chewy oatmeal-coconut drop cookies built on brown sugar and butter. Crisp edges, tender centers, and toasty coconut flavor in every bite.

This recipe uses ready-made taco shells, but soft tortillas are good too.

Frosted date ring cake: spiced buttermilk-oat cake studded with dates and nuts, baked in a mold and finished with orange buttercream and candied cherries. Holiday cake with vintage charm.

Bread machine potato bread using instant potato flakes for a soft, fluffy crumb. Simple ingredients, light crust, and minimal hands-on effort for a 1.5 pound loaf.

Prune fudge made with stewed prunes, prune juice, sugar, lemon juice, and chopped nuts, cooked to soft ball stage and beaten creamy. An old-fashioned, no-chocolate fruit fudge.

Soft apple oatmeal cookies with fresh chopped apple, applesauce, raisins, honey, cinnamon, cloves, and lemon zest. Baked low and slow for a chewy, cake-like texture.

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.

A soft and delicious bread that's easy to make and tastes great plain or toasted.

Homemade cinnamon raisin swirl bread with mashed potato for extra-soft texture, rolled jelly-roll style with cinnamon sugar. Makes two tender yeast loaves that taste like bakery bread.

Vegetarian black bean tart in a crispy olive oil cornmeal crust with cumin-spiced tofu filling and roasted garlic. A savory, rustic showstopper for dinner or brunch.

This unique and delicious bread is topped off with a scrumptious mixture you will love.