1,265 sopa recipes

Mom's Zucchini Bread: a beloved family recipe with cinnamon, vanilla, and walnuts folded into a moist, oil-rich loaf. Yields two loaves, ideal for sharing one and freezing one.

Old-fashioned three-layer chocolate cake built with brown sugar, buttermilk, and melted unsweetened chocolate. A heritage American layer cake decorated with walnuts and frosted between every tier.

Cocoa-spice snackin' cake mixes cocoa, applesauce, and warm cinnamon-nutmeg into a tender square pan cake. Easy weekday baking with a moist crumb and chocolate-spice depth.

Spiced date drop cookies with chopped dates, toasted walnuts, cinnamon, and cloves baked into a soft, chewy drop cookie. An old-school holiday tin classic that bakes in just 10 minutes.

Greek chickpea soup (revithia) simmers dried garbanzo beans with onion, tomato, garlic, and bay until creamy, then finishes with a generous squeeze of fresh lemon juice. Rustic vegan Mediterranean comfort.

Coconut bread folds shredded coconut and chopped walnuts into a moist buttermilk batter scented with coconut extract. Two-loaf yield of tropical-flavored quick bread for breakfast or tea time.

Whole wheat honey cookies use 100% whole wheat flour and honey instead of refined sugar for a wholesome drop cookie with chewy texture and nutty depth. Eight ingredients, 20 minutes start to finish, kid-lunchbox approved.

Classic hermit cookies with brown sugar, cold coffee, raisins, nuts, cinnamon, and nutmeg. An old-fashioned New England drop cookie that's soft, chewy, and warmly spiced.

Date orange loaf is a moist quickbread with chopped dates, fresh orange juice and zest, and a handful of toasted nuts. Old-fashioned tea bread perfect for breakfast or snacking.

Zucchini bread with applesauce instead of oil, raisins, and cinnamon, baked into 2 moist loaves. A lighter zucchini bread recipe that uses applesauce to replace oil without sacrificing texture.

Scottish oat cakes combine rolled oats, bran flakes, and flour with shortening for crisp, hearty rolled biscuits ready in 30 minutes. A traditional teatime cake from the Highlands.

Old-fashioned rolled and cut oatmeal cookies with raisins, cinnamon, and nutmeg. A spiced, crispy oat cookie made the traditional way with a cookie cutter.

British-style fruit and nut gingerbread loaf with treacle, raisins, chopped almonds, and warm spices. A dense, sticky bake with buttermilk for a tender crumb and deep molasses flavor.

Fig rum loaf with dried figs, dark rum, orange zest, and chopped walnuts. A dense, aromatic quick bread that improves with an overnight rest, perfect for holiday baking and gifting.

Soft pumpkin cookies with white chocolate chips, pecans, brown sugar, and pumpkin pie spice. Baked low and slow for a cakey, tender fall cookie.

Spiced pumpkin bread baked and sealed in mason jars for long-term storage. Cinnamon, cloves, and nuts in a moist, dense loaf that keeps up to a year.